Rutabaga Casserole

Rutabaga Casserole

Metric Ingredient Imperial 500 g rutabagas, cubed 1 lb 50 ml milk 1/4 cup 50 ml green onion, sliced 1/4 cup 15 ml butter 1 tbsp 10 ml sugar 2 tsp 1 ml ground ginger 1/4 tsp .5 ml pepper 1/8 tsp 1 beaten egg 1 50 ml soft bread crumbs 1/4 cup 15 ml butter, melted 1 tbsp 15 ml parsley, snipped 1 tbsp

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. Add milk, green onion, 1 tablespoon (15 ml) butter, sugar, ginger and pepper. Beat until smooth. Beat in egg. Transfer to a 1 quart (1 L) casserole. In a small mixing bowl; stir together bread crumbs, 1 tablespoon (15 ml) melted butter and parsley. Sprinkle bread crumb mixture over rutabaga mixture. Bake in 350 F (180 C) oven for 35 to 40 minutes or until top is golden brown.Serves 4