RUTABAGA SOUFFLÉ

1 lg. rutabaga
1 tsp. sugar
1 c. dairy sour cream
2 tbsp. butter
1 tsp. baking powder
Salt & pepper to taste
2 eggs, separated
Bread crumbs

Peel, cube and cook rutabaga and sugar enough water to cover. When done, drain, mash and measure (at least 2 cups). Mix rutabaga, sour cream, butter, baking powder, salt, pepper and egg yolks. Beat egg whites until stiff. Fold into rutabaga mixture.

Turn into 8 x 8 x 2 inch baking dish. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes. Can be prepared day before and refrigerated. Bake slightly longer. Serves 6.