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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 (2-pound) rutabagas, peeled and cubed (about 6 cups) |
1 cup whipping cream |
4 eggs, beaten |
1/2 cup butter or margarine, melted |
1 small onion, finely chopped |
3 tablespoons chopped fresh parsley |
3/4 teaspoon salt |
dash of pepper |
Directions:
1. Place rutabaga in a Dutch oven with water to cover. Bring water to boil. Reduce heat; simmer, uncovered, 40 minutes or until rutabaga is tender. Drain well; mash.
2. Combine rutabaga and remaining ingredients, mixing well. Spoon mixture into a lightly greased 2-quart casserole. Bake at 325° for 1 hour or until lightly browned.
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