DOWN on the FARM
with Tom Willey
Lanttulaatikko
Finnish Rutabaga Casserole
courtesy of Paula Smeds
1 large Rutabaga
1/2 cup heavy cream
3 Tbls. breadcrumbs
2 eggs
3 Tbls. maple syrup pinch of grated nutmeg
Remove the thick peel from Rutabaga, cut into cubes and cook in salted water to cover until soft. Drain and mash, or put through a food processor. Let breadcrumbs swell in the cream and add to the mashed rutabaga. In a separate bowl, beat eggs, add syrup and nutmeg. Combine all the ingredients and pour into a greased oven-proof casserole. Bake at 350° F for about 1 hour until firm.