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Rutabaga-Potato Casserole

 

25

Yield

8

servings

Prep

15

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 pounds rutabagas
peeled and diced
½ pound potatoes
peeled and diced
4 cups water
½ cup all-purpose flour
½ cup bread crumbs
cup heavy whipping cream
cup corn syrup, dark
¼ cup butter
melted
2 large eggs
beaten
1 teaspoon salt
½ teaspoon allspice
ground
*
½ teaspoon nutmeg
ground
½ teaspoon ginger
ground
*
¼ teaspoon white pepper
*
3 tablespoons butter
melted

Directions

In a large saucepan, combine rutabagas, potatoes and water.

Bring to a boil; cook over low heat 25 minutes or until tender.

Drain, reserving liquid.

Mash rutabagas and potatoes until smooth.

Butter a shallow, 2-quart casserole dish; set aside.

Preheat oven to 300'F.

In large bowl, beat potato mixture on high speed, adding ½ cup of cooking liquid.

Beat in flour, bread crumbs, cream, syrup, ¼ cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper.

Beat until light and fluffy.

Spoon into prepared casserole dish.

Use a spoon to smooth top.

Drizzle with 3 tablespoons melted butter.

Bake, uncovered, 1.5-2 hours or until lightly browned.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 30347% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 487mg 20%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 13%
Sugars g
Protein 11g
Vitamin A 10% Vitamin C 39%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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