Rutabaga-potato Casserole

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 lbs rutabagas, peeled and diced
• 1/2 lb potato, peeled and diced
• 4 cups water
• 1/2 cup all-purpose flour
• 1/2 cup breadcrumbs
• 1/3 cup whipping cream
• 1/3 cup 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 teaspoon ground ginger
• 1/4 teaspoon pepper
• 3 tablespoons butter, melted

Recipe

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