Ingredients
1 large rutabaga, peeled and cubed3 large carrots, shredded1 large egg, beaten2 tablespoons brown sugar1 tablespoon butter1/2 teaspoon salt1/4 teaspoon ground nutmegDash pepper1 cup cooked brown rice1 cup fat-free evaporated milkTOPPING:1/4 cup all-purpose flour1/4 cup packed brown sugar2 tablespoons cold butter1/2 cup chopped pecans
Preparation
Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain.
In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray.
For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.
