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Rotmos (Rutabaga Casserole) |
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Serves: 8 Print this Recipe4 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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