Total Calories: 79
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.
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