- 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
How to Make It
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.
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.