Ingredients
-
2
-
1/2
-
4
-
1/2
-
1/2
-
1/3
-
1/3
-
1/4
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
3
Directions
Rutabaga-Potato Casserole, From Scandinavian Cooking by Beatrice Ojakangas , From Scandinavian Cooking by Beatrice Ojakangas
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Steps
|
1
Done
|
In a Large Saucepan, Combine Rutabagas, Potatoes and Water. |
|
2
Done
|
Bring to a Boil; Cook Over Low Heat 25 Minutes or Until Tender. |
|
3
Done
|
Drain, Reserving Liquid. |
|
4
Done
|
Mash Rutabagas and Potatoes Until Smooth. |
|
5
Done
|
Butter a Shallow, 2-Quart Casserole Dish; Set Aside. |
|
6
Done
|
Preheat Oven to 300f. |
|
7
Done
|
in Large Bowl, Beat Potato Mixture on High Speed, Adding 1/2 Cup of Cooking Liquid. |
|
8
Done
|
Beat in Flour, Bread Crumbs, Cream, Syrup, 1/4 Cup Melted Butter, Eggs, Salt, Allspice, Nutmeg, Ginger and White Pepper. |
|
9
Done
|
Beat Until Light and Fluffy. |
|
10
Done
|
Spoon Into Prepared Casserole Dish. |
|
11
Done
|
Use a Spoon to Smooth Top. |
|
12
Done
|
Drizzle With 3 Tablespoons Melted Butter. |
|
13
Done
|
Bake, Uncovered, 1 1/2 - 2 Hours or Until Lightly Browned. |
