RUTABAGA CASSEROLE
When Dick and I were first married he said the only food he wouldn't eat was a turnip. I hadn't eaten many turnips but my family were big rutabaga eaters. Our first Easter I made mashed rutabagas and he thought they were turnips and wasn't going to even try them. Now turnips have a white flesh and rutabagas have a yellow...
Provided by Marsha Gardner
Categories Side Casseroles
Time 1h
Number Of Ingredients 8
Steps:
- 1. Boil cubed rutabaga in a deep saucepan with water to cover for 30-40 minutes, or until tender when pierced with a fork.
- 2. Drain well and transfer to a mixer bowl with 2 tablespoons of butter. Mash or whip electric mixer until smooth. Add brown sugar, salt, pepper and allspice.
- 3. (Recipe may be prepared up to this point a day or two in advance and refrigerated.)
- 4. Preheat oven to 350-degrees. Beat egg whites until stiff peaks form; set aside. Beat egg yolks for 3 minutes, or until light.
- 5. Stir the egg yolks into the rutabaga mixture, then gently fold in the egg whites.
- 6. Transfer to a greased 11"x9" oval gratin dish. Melt remaining butter and combine with the bread crumbs. Sprinkle over the top of the rutabaga. Bake for 1 hour, or until the top is a deep golden brown.
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