Duchesse Rutabagas Recipe
Ingredients
| 1 medium-size rutabaga, washed and pared | ||
| 1. pound Irish potatoes, washed and pared | ||
| Eggs | 2 , beaten | |
| Sugar to taste | ||
| Pinch ground nutmeg | ||
| 1/2 cup commercial sour cream | ||
| 1/4 cup grated Parmesan cheese or 1/4 cup firmly packed brown sugar | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook rutabaga and potatoes together, covered, until very tender; drain.
Dry by shaking pan over low to medium heat, with cover off, until moisture evaporates.
Mash vegetables well and combine with eggs, salt, pepper, sugar, and nutmeg.
Put in a greased 2-quart casserole and bake at 350° about 15 minutes.
Swirl sour cream over top, sprinkle with Parmesan cheese, and broil quickly.
Brown sugar may be used instead of Parmesan cheese.
Dry by shaking pan over low to medium heat, with cover off, until moisture evaporates.
Mash vegetables well and combine with eggs, salt, pepper, sugar, and nutmeg.
Put in a greased 2-quart casserole and bake at 350° about 15 minutes.
Swirl sour cream over top, sprinkle with Parmesan cheese, and broil quickly.
Brown sugar may be used instead of Parmesan cheese.
Chef
