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Mashed Rutabaga with Carrots


A rutabaga casserole with carrots.

Cook Time: 1 hour

Total Time: 1 hour


  • 1 large rutabaga, peeled and cubed
  • 4 medium carrots, shredded
  • 2 tablespoons butter
  • 1 egg
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • dash pepper
  • 1 cup evaporated milk
  • 1 cup cooked rice


Cook rutabaga, covered, in boiling salted water until tender, about 25 minutes. Drain well. Cook carrots in boiling salted water for about 5 minute, until just tender.

Transfer cooked rutabaga to a mixing bowl. With an electric hand-held mixer, beat rutabaga with butter, egg, brown sugar, salt, and pepper until smooth and fluffy. Stir in milk; stir in rice and carrots. Spoon into a buttered 10x6 or 8-inch square baking dish. Bake at 350° for 35 to 40 minutes.
Serves 10 to 12.

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