RUTABAGA CASSEROLE
Yellow turnip or rutabaga should be more highly regarded than it is. It is inexpensive and of excellent quality throughout the winter, good cource of Vitamin C, and a locally grown product.

6 cups     rutabaga, peeled and diced
1/4 cup    fine dry bread crumbs
1/4 cup    cream
1/2 tsp     nutmeg
1 tsp.       salt
2              eggs, beaten
2 Tbsp     brown sugar
3 Tbsp     butter

Cook the rutabagea in salted water about 20 minutes until tender. Drain and mash.
Soak the bread crumbs in cream and stir in nutmeg, salt beaten eggs and brown sugar.
Combine with the mashed turnips.
Turn into a buttered casserole, dot the top with butter and bake in a moderate 350°F oven about 1 hour or until lightly browned on the top.
Serves 6-8 as a side dish. You can easily half or double the recipe.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE