Title: Rutabaga-Potato Casserole
Categories: Vegetable
Yield: 8 Servings

2	lb	Rutabagas, peeled and diced
1/2	lb	Potatoes, peeled and diced
4	c	Water
1/2	c	All-purpose flour
1/2	c	Bread crumbs
1/3	c	Whipping cream
1/3	c	Dark corn syrup
1/4	c	Butter, melted
2		Eggs, beaten
1	ts	Salt
1/2	ts	Ground allspice
1/2	ts	Ground nutmeg
1/2	ts	Ground ginger
1/4	ts	White pepper
3	tb	Butter, melted

(From "Scandinavian Cooking" by Beatrice Ojakangas. HP Books, Fisher Publishing Inc., Tucson.)

In a large saucepan, combine rutabagas, potatoes and water. Bring to a boil; cook over low heat 25 minutes or until tender. Drain, reserving liquid. Mash rutabagas and potatoes until smooth. Butter a shallow, 2-quart casserole dish; set aside. Preheat oven to 300'F. In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat until light and fluffy. Spoon into prepared casserole dish. Use a spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake, uncovered, 1.5-2 hours or until lightly browned.

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