Finnish Rutabaga (Swedes) Casserole

"I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations"."
 
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Ready In:
1hr 35mins
Ingredients:
9
Serves:
6-8
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ingredients

  • 2 medium rutabagas, peeled and diced (about 6 cups)
  • water
  • 12 teaspoon salt
  • 14 cup breadcrumbs, fine and dry
  • 14 cup cream
  • 12 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 3 tablespoons butter
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directions

  • Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
  • Reduce heat and simmer until rutabagas are soft, about 20 minutes.
  • Drain and mash the rutabagas.
  • Meanwhile, soak the bread crumbs in the cream.
  • To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
  • Combine the cream mixture with the mashed rutabagas.
  • Butter a 2-1/2 quart casserole dish.
  • Turn the rutabagas into the casserole and dot with the butter.
  • Bake at 350F for 1 hour or until lightly browned on top.

Questions & Replies

  1. Hello, I recently used this recipes for the Thanksgiving we just had and it was amazing! However, I used half/half for the cream, but I wasn't exactly sure if I was supposed to. What type of cream do I use?
     
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Reviews

  1. Delicious! I love this recipe even though I don't care for rutabagas. It takes the strong flavor away from the rutabagas. Nice nutmeg flavor and great texture. Super easy to make.
     
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