- Wash and peel rutabagas; cut into 1/2-inch cubes. (You should have 2-3/4 cups.) Cook rutabaga, covered, in a small amount of boiling salted water for 30 to 35 minutes or until very tender. Drain well.
- In a large mixing bowl mash rutabagas with a potato masher or beat with an electric mixer on low speed. Add the milk, green onion, 1 tablespoon margarine or butter, sugar, ginger, and pepper; beat until smooth. Beat in egg. Transfer to a 1-quart casserole.
- In a small mixing bowl stir together the bread crumbs, 1 tablespoon melted margarine or butter, and parsley. Sprinkle bread crumb mixture over rutabaga mixture. Bake, uncovered, in a 350 degree F oven for 35 to 40 minutes or until top is golden brown. Makes 4 side-dish servings.
From the Test Kitchen
Prepare casserole; cover and chill for up to 2 hours. Bake as directed.
Nutrition Facts (Rutabaga Bake)
- Per serving:
- 146 kcal ,
- 8 g fat
- (4 g sat. fat ,
- 70 mg chol. ,
- 153 mg sodium ,
- 16 g carb. ,
- 4 g pro.