Ingredients:
2 medium yellow turnips or 2 medium rutabagas
2 tablespoons butter
1 cup milk, preferably homogenized or 1 cup half-and-half cream
1/2 cup fine dry breadcrumbs
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon fresh ground black pepper
2 tablespoons breadcrumbs
1 tablespoon melted butter
Directions:
Peel& cube turnip.
You should have at least 9 cups.
Place in a large saucepan& cover with water.
Bring to a boil over high heat.
Cover& reduce heat so water gently bubbles.
Cook until tender, from 25-30 minutes.
Then drain.
Using potato masher or electric mixer, mash turnip.
Stir in 2 tbsp butter until melted, then mix in milk.
Stil 1/2 cup bread crumbs with sugars& seasonings.
Stir into turnip.
If baking right away, preheat oven to 350 degrees F.
BUtter a 9×13″ baking dish or coat with cooking spray.
Spread turnip evenly in pan and run fork over top to create a rough appearance.
Sprinkle with 2 tbsp bread crumbs& drizzle with 1 tbsp melted butter.
Bake uncovered in centre of oven until centre is hot& crumbs are golden-tipped- about 45 minutes.
Serve right away with roast turkey, chicken, pork or beef.
Note: To make ahead, prepare completely.
Do not bake.
Cover& refrigerate for up to 2 days.
A cold casserole may need 55-60 minutes baking time.
If frozen, turnip’s texture may soften& water out.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.