Turnipsrutabaga Simmered In Date Syrup Maye Al Shalgham Food

FINNISH RUTABAGA (SWEDES) CASSEROLE

Finnish Rutabaga (Swedes) Casserole image

I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".

Provided by Acerast

Categories Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 medium rutabagas, peeled and diced (about 6 cups)
water
1/2 teaspoon salt
1/4 cup breadcrumbs, fine and dry
1/4 cup cream
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs, beaten
3 tablespoons butter

Steps:

Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
Reduce heat and simmer until rutabagas are soft, about 20 minutes.
Drain and mash the rutabagas.
Meanwhile, soak the bread crumbs in the cream.
To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
Combine the cream mixture with the mashed rutabagas.
Butter a 2-1/2 quart casserole dish.
Turn the rutabagas into the casserole and dot with the butter.
Bake at 350F for 1 hour or until lightly browned on top.

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