|Rutabaga||1 Medium, washed and pared|
|Irish potatoes||1 Pound, washed and pared|
|Eggs||2 , beaten|
|Ground nutmeg||1 Pinch|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese/1/4 cup firmly packed brown sugar||1⁄4 Cup (4 tbs)|
Cook rutabaga and potatoes together, covered, until very tender; drain.
Dry by shaking pan over low to medium heat, with cover off, until moisture evaporates.
Mash vegetables well and combine with eggs, salt, pepper, sugar, and nutmeg.
Put in a greased 2-quart casserole and bake at 350° about 15 minutes.
Swirl sour cream over top, sprinkle with Parmesan cheese, and broil quickly.
Brown sugar may be used instead of Parmesan cheese.