Anja Karppinen's Recipes

This casserole makes a great accompaniment to roasted meat or poultry.
Yield: 6 to 8 servings
6 cups chopped peeled rutabaga (1 large) 1.5 L
1 cup milk 250 mL
1/2 cup maple syrup or packed brown sugar 125 mL
1/2 cup dry bread crumbs 125 mL
2 tbsp butter 30 mL
1 egg, beaten 1
salt and pepper

In saucepan of boiling salted water, cook rutabaga for about 20 minutes or until tender. Drain and mash. Add milk, syrup, most of the bread crumbs, butter, egg, and salt and pepper to taste; mix until well combined. Pour into greased 6 cup (1.5 L) casserole. Sprinkle with reserved bread crumbs. Cover and bake in 300°F (150°C) oven for about 2 hours or until hot and bubbling.

Anja’s Advice: The more slowly you cook the rutabaga casserole, the better it will taste.



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