| Rutabaga Casserole 2
2 medium rutabaga, peeled and diced (about 6 c.)
1/4 cup of fine dry bread crumbs
1/4 cup of cream
1/2 teaspoon of nutmeg
1 teaspoon of salt
2 eggs, beaten
3 tablespoons of butter |
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Cook the rutabagas until soft, about 20 minutes, in salted water to cover. Drain and mash. Soak the bread crumbs in the cream and stir in the nutmeg, salt, and beaten eggs. Combine with the mashed rutabagas. Turn into a buttered 2 1/2 quart casserole. Dot the top with butter and bake at 350ºF. for about an hour or until lightly browned on top. Serve 6-8. You may use turnips instead of rutabagas in this recipe. |