Serves: 8
Total Calories: 79

4 rutabaga medium pared and diced into 1/4 -inch pieces (about 8 cups) or 2 pounds white or yellow turnips, pared and diced
2 teaspoons salt
1/4 cup cream
1/2 teaspoon nutmeg ground
2 tablespoons sugar or to taste
2 eggs lightly beaten
2 teaspoons butter real, softened
2 tablespoons butter real, cut into bits

Place diced rutabagas or turnips in a 4- or 6-quart saucepan. Pour in enough cold water to just cover add 1 teaspoon salt and bring to a boil. Lower heat and simmer, partially covered, 15 to 20 minutes, or until rutabagas or turnips are tender. Drain and force through a sieve. Combine with cream, nutmeg, sugar, remaining 1 teaspoon salt, and eggs. Place in an 8-inch square casserole buttered with 2 teaspoons soft butter. Dot top with 2 tablespoons butter bits and bake, uncovered, in a preheated 350° F oven for 35 to 45 minutes or until top is lightly-browned. Serve hot, as an accompaniment for pork or ham.

Nutritional Facts:

Serves: 8
Total Calories: 79
Calories from Fat: 63

More Recipes from the More Family Favorites Cookbook:
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Candied Yams
French Fried Onion Rings
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Green Bean Casserole
Macaroni And Cheese
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Onion And Celery Casserole
Rotmos (Rutabaga Casserole)
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Surkaal (Norwegian Sweet And Sour Cabbage)