This is the last of today’s Thanksgiving Day recipes for rutabagas. I love this dish!
Rutabaga Puff:
To Prepare the Rutabaga Mash:
1 large rutabaga, peeled and diced to equal 4-to-6 c. (1-to-1.5 L)
3 tbsp. (45 mL) butter or margarine
1 tbsp. (15 mL) light or dark brown sugar
3 tbsp. (45 mL) flour
1 tsp. (5 mL) baking powder
Salt and pepper, to taste
Dash of nutmeg
2 eggs, well beaten
Preheat oven to 375 deg. F. In lightly salted water, bring diced rutabagas to the boil. Immediately reduce heat, simmering 15 min. or until tender. Drain and mash hot rutabagas with butter. In small bowl, combine brown sugar, flour, baking powder, and seasonings. Stir in to mashed rutabagas; cool slightly. Stir a little of the warm rutabaga into well-beaten eggs; fold eggs into remaining warm rutabaga. Transfer mixture to greased 2-quart (1.9 mL) casserole and set aside.
To Prepare the Topping:
½ c. (125 mL) crumbs from crushed cheese crackers (such as the “Ritz” brand)
Sprinkle crumbs evenly over rutabagas. Bake 25 min. Serves 6.
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