Rutabaga-Potato Casserole

From "Scandinavian Cooking" by Beatrice Ojakangas.

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 2  lbs  rutabagas, peeled and diced
• 1⁄2 lb potato, peeled and diced
• 4  cups water
• 1⁄2 cup all-purpose flour
• 1⁄2 cup  breadcrumbs
• 1⁄3 cup  whipping cream
• 1⁄3 cup dark corn syrup
• 1⁄4 cup butter, melted
• 2  eggs, beaten
• 1  teaspoon salt
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon white pepper
• 3  tablespoons butter, melted

Directions

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