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Finnish Rutabaga (Swedes) Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.8407
Energy (kCal)706.875
Carbohydrates (g)41.1737
Total fats (g)52.7654
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil. | 2. Reduce heat and simmer until rutabagas are soft, about 20 minutes. | 3. Drain and mash the rutabagas. | 4. Meanwhile, soak the bread crumbs in the cream. | 5. To the cream add the nutmeg, 1 teaspoon salt and beaten eggs. | 6. Combine the cream mixture with the mashed rutabagas. | 7. Butter a 2-1/2 quart casserole dish. | 8. Turn the rutabagas into the casserole and dot with the butter. | 9. Bake at 350F for 1 hour or until lightly browned on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rutabaga 2 cups peeled diced 103.6 24.136 3.0239999999999996 0.44799999999999995
    water - - - -
    salt 1/2 teaspoon - - - -
    breadcrumb 1/4 cup - - - -
    cream 1/4 cup 198.0 3.99 2.178 20.808000000000003
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994
    salt 1 teaspoon - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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