Rutabaga-Potato Casserole
29
29
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
|
|
⅓ | cup |
heavy whipping cream
|
|
⅓ | 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.
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?