TURNIP PUFF |
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Have a little difficulty distinguishing a rutabaga from a turnip. In Canada we call the larger yellow vegetable a turnip, but I think in the USA they refer to it as a rutabaga. This delicious recipe calls for the large yellow type turnip. Serves 6 |
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| 2 medium | Turnips | 2 medium | |
| 2 | Beaten eggs | 2 | |
| 1 tbsp | Brown sugar | 15 mL | |
| 3/4 tsp | Salt | 4 mL | |
| pinch | Nutmeg | pinch | |
| 2 tbsp | Butter | 25 mL | |
| 3 tbsp | Flour | 50 mL | |
| 1 tsp | Baking powder | 5 mL | |
| Pepper to taste | |||
| 1 cup | Dry bread crumbs | 250 mL | |
| 2 tbsp | Melted butter | 25 mL | |
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Cook turnips with salt and a touch of sugar until tender. Drain well, then mash very well.
Add butter and eggs and mix well with wooden spoon. Stir in remaining ingredients except bread crumbs and
melted butter. Put in casserole or soufflé dish.
Combine bread crumbs with melted butter. Spread over top. Bake at 350°F (180°C)for 25 minutes. |
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