1. Preheat the oven to 350°. Place the 8 cups of diced rutabagas (or diced turnips) in a 4- to 6-quart stainless-steel or enameled saucepan.
2. Pour in enough cold water to just cover the vegetables, add 1 teaspoon of salt and bring to a boil.
3. Lower the heat and simmer, partially covered, for 15 to 20 minutes, or until the rutabagas offer no resistance when pierced with the tip of a sharp knife.
4. Drain the rutabagas and place them in a sieve set over a small bowl. Force them through the sieve by rubbing them with the back of a wooden spoon.
5. In another bowl, soak the bread crumbs in the heavy cream for a few minutes. Stir in the nutmeg, salt and lightly beaten eggs, then add the pureed rutabagas and mix together thoroughly.
6. Spread a 2- to 2½-quart casserole or baking dish with 2 teaspoons of soft butter and transfer the rutabaga mixture to the casserole.
7. Dot with the bits of butter and bake uncovered for 1 hour, or until the top is lightly browned. Serve hot, as an accompaniment to pork or ham.
