Rutabaga-Potato Casserole - cooking recipe

Ingredients

2 lbs rutabagas, peeled and diced
1/2 lb potato, peeled and diced
4 cups water
1/2 cup all-purpose flour
1/2 cup breadcrumbs
1/3 cup whipping cream
1/3 cup dark corn syrup
1/4 cup butter, melted
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon white pepper
3 tablespoons butter, melted

Preparation

In a large saucepan, combine rutabagas, potatoes and water.
Bring to a boil; cook over low heat 25 minutes or until tender.
Drain, reserving liquid.
Mash rutabagas and potatoes until smooth.
Butter a shallow, 2-quart casserole dish; set aside.
Preheat oven to 300\u00b0F.
In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid.
Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper.
Beat until light and fluffy.
Spoon into prepared casserole dish.
Use a spoon to smooth top.
Drizzle with 3 tablespoons melted butter.
Bake, uncovered, 1 1/2 - 2 hours or until lightly browned.