2 med. rutabagas, peeled & diced
1/4 c. fine dry bread crumbs
1/4 c. cream
1/2 tsp. nutmeg
1 tsp. salt
2 eggs, beaten
3 tbsp. butter

Place rutabagas in saucepan with salted water to barely cover. Cook until soft. Drain and mash. Soak bread crumbs in cream and stir in nutmeg, salt and eggs. Combine with rutabagas. Turn into buttered 2 1/2 quart casserole; dot top with butter. Bake at 350 degrees for 1 hour or until lightly browned. Can substitute with turnips.