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What You Need:
(To Serve: 8)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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2. Pour in enough cold water to just cover the vegetables, add 1 teaspoon of salt and bring to a boil.
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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.
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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.
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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.
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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.
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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.
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