Rutabaga-potato Casserole

Total Time: 2 hrs 5 mins Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 lbs rutabagas
• 1/2 lb potato, peeled and diced
• 4 cups water
• 1/3 cup all-purpose flour
• 1/2 cup soft breadcrumbs
• 1/3 cup whipping cream
• 1/3 dark corn syrup
• 1/4 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 ground ginger
• 1/4 teaspoon pepper
• 2 -3 tablespoons of melted butter

Recipe

• 1 preheat oven to 300 degrees.
• 2 in a large saucepan, combine rutabagas or turnips and potatoes; add water.
• 3 bring to a boil; cook over low heat, cook 25 minutes or until tender. drain, reserving cooking liquid.
• 4 mash rutabagas or turnips and potatoes until smooth.
• 5 butter shallow 2-quart casserole dish set aside.
• 6 in a large bowl of electric mixer, beat potato mixture on high speed, adding 1/2 cup cooking liquid during beating.
• 7 beat in flour, breadcrumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger, and pepper. beat until light and fluffy. spoon into casserole dish. use a spoon to smooth top.
• 8 drizzle with 2 to 3 tablespoons of butter.
• 9 bake, uncovered, 1 1/2 to 2 hours or until surface is lightly browned.