Rutabaga-Potato Casserole

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

(From "Scandinavian Cooking" by Beatrice Ojakangas. HP Books, Fisher Publishing Inc., Tucson.) In a large saucepan, combine rutabagas, potatoes and water. Bring to a boil; cook over low heat 25 minutes or until tender. Drain, reserving liquid. Mash rutabagas and potatoes until smooth. Butter a shallow, 2-quart casserole dish; set aside. Preheat oven to 300`F. In large

bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat until light and fluffy. Spoon into prepared casserole dish. Use a spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake, uncovered, 1.5-2 hours or until lightly browned.