Muriels Turnip Casserole Food

TURNIP CASSEROLE

Turnip Casserole image

Provided by Molly O'Neill

Time 50m

Yield Four servings

Number Of Ingredients 7

Ingredients

2 pounds turnips, peeled and thinly sliced
1 cup heavy cream
1 cup chicken broth, homemade or low-sodium canned
1 tablespoon unsalted butter, melted
1/2 teaspoon salt
1 teaspoon freshly ground pepper
3/4 cups fresh bread crumbs, lightly toasted

Steps:

Place turnips in a saucepan. Cover with water and simmer gently over medium heat until tender, about 20 minutes. Meanwhile, pour the cream and chicken broth into a small saucepan. Bring to a boil and simmer over medium heat until it thickens slightly, about 5 minutes.
Brush a baking dish with the melted butter. Using a slotted spoon, transfer the turnips to the dish. Add the cream mixture. Season with salt and pepper and top with bread crumbs. Bake until golden brown, about 15 to 20 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 27 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 700 milligrams, Sugar 12 grams, TransFat 0 grams

FINNISH TURNIP CASSEROLE

Finnish Turnip Casserole image

Carrots and sugar sweeten the turnip in this side dish. A must for my family's Thanksgiving and Christmas dinners. The recipe is often requested.

Provided by Tira N Gilchrest

Categories Side Dish Vegetables Carrots

Time 1h35m

Yield 6

Number Of Ingredients 10

Ingredients

3 large carrots, cubed
1 large turnip, cubed
3 tablespoons softened butter
½ teaspoon salt
¼ cup all-purpose flour
¼ cup white sugar
2 eggs
½ cup milk
2 tablespoons white sugar
¼ teaspoon ground cinnamon

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 23 g, Cholesterol 78.9 mg, Fat 8 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 311.7 mg, Sugar 16.5 g

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