Rutabaga-potato casserole

• 2 medium potatoes
• 2 medium rutabagas
• 1/2 c. flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1/8 tsp. pepper
• 4 eggs, well beaten
• 1/4 c. milk
• 1/4 c. melted butter

Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. Stir in milk and butter; mix. • Drain vegetables; grate fine or use blender. With wooden spoon, quickly mix remaining dry ingredients with vegetables. Work quickly to avoid dark potatoes. Place in greased 1-qt. casserole. Set in pan of hot water with level at least 2/3 up side of casserole. Bake in slow oven (325°) 1 hour. Serves 6.

Recipe from America’s Best Vegetable Recipes.