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  Added: Sep 06, 2006  •  Visited (836)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Rutabaga Casserole
What You Need:
  • 2 medium rutabagas, peeled and diced into ¼-inch pieces (8 cups), or substitute 2 pounds white or yellow turnips, peeled and diced into ¼-inch pieces
  • 1 teaspoon salt
  • ¼ cup dry bread crumbs
  • ¼ cup heavy cream
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 teaspoons soft butter
  • 2 tablespoons butter, cut into tiny bits

  • How To Cook:
    1. Preheat the oven to 350°F. 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.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Finland
    Main Ingredient » Vegetables » Turnip
    Dish » Side Dishes


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