Ingredients
-
2
-
-
1/2
-
1/4
-
1/4
-
1/2
-
1
-
2
-
3
-
-
-
-
-
-
Directions
Finnish Rutabaga (Swedes) Casserole, I’m posting this for ZWT3 I’ve not made it but it seems a nice preparation of rutabagas or swedes as some of you call them This is from Florence Schwartz’s Vegetable Cooking of all Nations , Hello, I recently used this recipes for the Thanksgiving we just had and it was amazing! However, used half/half for the cream, but I wasn’t exactly sure if I was supposed to What type of cream do use?, Delicious! I love this recipe even though I don’t care for rutabagas It takes the strong flavor away from the rutabagas Nice nutmeg flavor and great texture Super easy to make
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Steps
|
1
Done
|
Place the Diced Rutabagas in a Saucepan and Cover With Water and 1/2 Teaspoon Salt and Bring to a Boil. |
|
2
Done
|
Reduce Heat and Simmer Until Rutabagas Are Soft, About 20 Minutes. |
|
3
Done
|
Drain and Mash the Rutabagas. |
|
4
Done
|
Meanwhile, Soak the Bread Crumbs in the Cream. |
|
5
Done
|
to the Cream Add the Nutmeg, 1 Teaspoon Salt and Beaten Eggs. |
|
6
Done
|
Combine the Cream Mixture With the Mashed Rutabagas. |
|
7
Done
|
Butter a 2-1/2 Quart Casserole Dish. |
|
8
Done
|
Turn the Rutabagas Into the Casserole and Dot With the Butter. |
|
9
Done
|
Bake at 350f For 1 Hour or Until Lightly Browned on Top. |
