Contributed by (Recipe adapted from “Southern US Cuisine” at http://southernfood.about.com)

Ingredients

2 lbs Rutabagas or Turnips, peeled and diced (about 4 medium turnips or 1 small rutabaga)
1 large Egg, well beaten
1/3 C crushed Crackers
2/3 C Milk (Dairy or non, but a higher fat milk, such as whole milk, works best)
1 tsp Salt
1/8 tsp Black pepper
1 C shredded mild Cheddar cheese
1/8 tsp Nutmeg, or to taste

Instructions

Cook diced rutabagas in boiling water until tender, about 15 minutes; drain well. Mash with a potato masher and drain off any excess liquid. Stir in beaten egg, crackers, milk, salt and pepper, shredded cheese, and nutmeg; mix until well blended. Pour into a generously buttered crock pot or slow cooker. Cover and cook on low for 4 to 5 hours, or on high for 2 to 2 1/2 hours.

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