Rutabaga-Potato Casserole
Yield
8 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Trans-fat Free, Good source of fiber
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.
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