Ingredients
1 lb rutabaga, 1” cubes
1/2 lb potatoes, chunks
1/3 cup all-purpose flour
1 cup milk
1/3 cup dry bread crumbs
1/3 cup heavy cream
1/3 cup maple syrup
1/4 cup melted butter
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon white pepper
1/8 teaspoon ginger
1/8 teaspoon nutmeg
butter
Preparation
Easily substitute dairy-free products for the milk and butter, and gluten free flour and crackers for the breadcrumbs.
Boil rutabagas and potatoes separately. When tender, drain, reserve cooking liquids, mash together, adding flour and ½ c of reserved liquid.
Preheat oven to 300 F
Soak breadcrumbs in milk, add to mash. Add cream, syrup, melted butter, eggs, and spices. Mix well. Pour into buttered casserole or roasting pan. Flatten, sprinkle with bread crumbs, and dot with butter. Bake 1.5 to 2 hours.