1 med. rutabaga or turnip, peeled and diced
1 med. potato
1/4 c. dry bread crumbs
1/4 c. cream or half & half
1/2 tsp. nutmeg
1 tsp. salt
1 egg
3 tbsp. butter

Cook turnip and potato until soft, in water to cover. Drain and mash well. Soak bread crumbs in cream and stir in nutmeg, salt and egg.

Combine with turnip and potato. Turn into 2 1/2 quart casserole. Dot with butter and nutmeg. Bake in moderate 350 degree oven for 1 hour or until lightly brown. Serves 6.