Amish Turnips

November 26, 2006

Amish Turnips

Philippe, Tucson CSA.  Adapted from Phoenix CSA

Note: you can subtitute the turnips with rutabaga

2 medium to large turnips
2 cup bread crumbs
2 tablespoon sugar
Salt to taste
2 egg, beaten
2 cup milk
2 tablespoon butter

Scrub turnips and cut into chunks.  Put the chunks in a large saucepan and cover with water.  Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender. Drain and let dry in a colander or in the pan with the top ajar.
Mix with all remaining ingredients and only half of the bread crumbs. Place in greased casserole. Cover with the rest of the crumbs and bake 45 minutes at 350 degrees.
Turnip haters like this dish.

One Response to “Amish Turnips”

  1. Marlowe Daly-Galeano Says:

    I thought this was really good and am already planning to make it for Thanksgiving next year! The creaminess of the milk, egg and butter don’t cover up the turnip’s distinctive flavor but round it out in a very comforting and delicious way.

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