Free Recipe Rutabaga-Potato Casserole
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Rutabaga-Potato Casserole Recipe
2 lb Rutabagas, peeled and diced
1/2 lb Potatoes, peeled and diced
4 c Water
1/2 c All-purpose flour
1/2 c Bread crumbs
1/3 c Whipping cream
1/3 c Dark corn syrup
1/4 c Butter, melted
2 Eggs, beaten
1 ts Salt
1/2 ts Ground allspice
1/2 ts Ground nutmeg
1/2 ts Ground ginger
1/4 ts White pepper
3 tb Butter, melted
Rutabaga-Potato Casserole Preparation
(From Scandinavian Cooking by Beatrice Ojakangas. HP Books, Fisher Publishing Inc., Tucson.) 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 1/2 cup of cooking liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
Recipe Serves: 8
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