Quench MagazineRutabaga-Potato Casserole | Casseroles | Quench Magazine

Ingredients

• 2 lb Rutabagas, peeled and diced
• 1/2 lb Potatoes, peeled and diced
• 4 c Water
• 1/2 c All-purpose flour
• 1/2 c Bread crumbs
• 1/3 c Whipping cream
• 1/3 c Dark corn syrup
• 1/4 c Butter, melted
• 2 Eggs, beaten
• 1 t Salt
• 1/2 t Ground allspice
• 1/2 t Ground nutmeg
• 1/2 t Ground ginger
• 1/4 t White pepper
• 3 T Butter, melted