Preparation / Directions:
Peel, wash, chop* and boil 4 or 5 medium turnip roots (enough to serve 4 people) in a small amount of water (3/4 cup) with about 1 teaspoon salt and 3 Tablespoons granulated sugar added. Add a Knorr Chicken Bouillon cube (or other brand -- we like Knorr), if desired.
Preheat oven to 350 degrees Fht..
When roots are very tender, drain thoroughly and mash them like creamed potatoes. Drain off excess water, if any.
Dissolve 2 Tablespoons flour in 1/4 cup heavy cream or Half and Half. Add, stirring in well. Taste and check seasoning. Add more sugar if roots are bitter. Add 1 cup grated sharp cheddar cheese. Add 1 egg, beaten, if desired. Mix together well. Pour into casserole dish. Sprinkle with more grated cheese, if desired.
Top with crumbled Cheese Ritz, Unseasoned bread crumbs or Saltine Crackers, crumbled fine. Add a few pats of butter on top or spray with butter spray (not too much). Bake for 20 or 25 minutes at 350 till hot through and the topping is crispy and lightly browned.
Enjoy!
Nita Holleman, 2002
Serves 4
* This works for lots of vegetables. Scrub the turnip roots, drop them in enough boiling water to cover them for a few minutes until you can stick a fork part of the way in them. Remove them. Drain. Place in cold water until you can handle them. Peel and chop, discarding peeling. Then proceed as above. Nita
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