Prep Time: 15 minutes

Serving: 6-8

A Word From The Cook

This has become a staple with any of our holiday dinners.   Easy because it can be done in advance and heated when needed.

Ingredients

• 1 Medium Rutabaga (Turnip) – diced outer wax and skin removed
• 2 Tbsp Butter
• 2 Eggs
• 3 Tbsp Gluten Free Flour (any flour is fine if GF is not required)
• 1 Tbsp Brown Sugar
• 1. Tsp Baking Powder
• 4-5 grinds (1/2 Tsp) Salt
• 3-4 grinds (/4 Tsp) Pepper

Topping (optional)

• 2 Tbsp Butter
• 1/2 Cup Gluten Free Bread Crumbs (substitute any Breadcrumbs if GF is not required)

Instructions

1. In a medium pot, place the cubed Rutabaga covered with water and boil for 35-45 minutes (rutabaga should be soft enough to mash)
2. Mash the Rutabaga and then whip it with a hand mixer until most of the lumps are out.
3. Add the butter and continue to whip until combined.
4. Add the beaten eggs and whip again to incorporate.
5. In a small bowl combine the flour, sugar, baking powder, salt and pepper.
6. Add this mix to the Rutabaga and mix well.
7. Move this to a medium casserole baking dish.
8. If you are not adding breadcrumb topping, cover the casserole dish and back @ 350° for 35 minutes.
9. If you are adding the breadcrumb topping:
   1. In a small saucepan melt 2 Tbsp of butter.
   2. Add the Breadcrumbs and cook for about 2 minutes.
   3. Sprinkle this mixture over the top of the rutabaga
   4. Bake Uncovered @ 350° for 30 minutes.