Finnish Turnip Casserole (Lanttulaatikko)

2 md Turnips or rutabagas, peeled and diced (about 6 cups)
1/4 c Fine dry bread crumbs
1/4 c Cream
1/2 ts Nutmeg
1 ts Salt
2 Eggs, beaten
2 tb Brown sugar (optional)
3 tb Butter

Cook the turnips until soft (about 20 minutes) in salted water to cover. Drain and mash. Soak the bread crumbs in the cream and stir in nutmeg, salt and beaten eggs. Combine with the mashed turnips. Add the brown sugar (if using) to the beaten eggs before adding to turnips. Turn into a buttered casserole dish, dot the top with the butter, and bake in a moderate oven (350 F.) for 1 hour or until lightly browned on top. Serves 6-8.

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