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Rutabaga Casserole

From Lynne Wilson

Preheat the oven to 350ºF. Butter a deep 1-quart casserole.


2 cups rutabaga, peeled, cooked, mashed
2 eggs, beaten well
1 cup milk or light cream, scalded
2 Tbsp. butter or margarine
2 Tbsp. brown sugar
⅛ tsp. nutmeg
salt to taste


Peel and dice the rutabaga. Blanch in boiling, salted water for 25 to 30 minutes. Purée or mash very well.

Beat the eggs in a mixing bowl and beat in the rutabaga and the remaining ingredients. Spoon into the prepared casserole. Place the casserole in a shallow pan. Pour very hot water into the pan to a depth of 1 inch (cook like a custard).

Bake at 350ºF for approximately 1 hour or until set. Let rest 10 minutes before serving.