6 cups peeled & diced rutabaga OR 3 cups rutabaga and 3 cups peeled & diced potatoes
¼ cup dry breadcrumbs
¼ cup heavy cream
½ tsp ground nutmeg
1 tsp salt
2 eggs, beaten
3 Tbsp butter
Instructions
Preheat the oven to 350°F. Butter a 2 ½-quart casserole and set aside.
Cook the rutabagas and/or potatoes together in salted water to cover, just until soft and tender.
Drain and mash with a potato masher. Soak the bread crumbs in the cream and stir in the nutmeg, salt, and beaten eggs.
Blend mixture with the mashed rutabagas and potatoes. Turn into the casserole dish. Dot the top with butter. Bake for 1 hour or until the top is lightly browned.
Notes
This recipe was borrowed from Beatrice Ojankangas’ book, Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients From My Life In Food.
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