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Rutabaga-Potato Casserole

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“From "Scandinavian Cooking" by Beatrice Ojakangas.”
READY IN:
2hrs 15mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  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 white 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.

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