If you are a pioneer at heart, and have turnips growing in your garden this year, you'll like this recipe I created. The only thing the kids complained about, was the appearance of it. I think I may make this again, by boiling the beets and turnips separately, and then layer them, but that would mean mixing ingredients differently too. Here is my delicious version of a Turnip and Beet Casserole.
TURNIP AND BEET CASSEROLE
4 med. turnips, peeled and diced
3 small or 2 medium beets, peeled and diced
Boil turnips and beets in a saucepan with just enough water to cover them. Once it comes to a boil, cover and turn the temperature down to low heat until turnips and beets are tender/soft enough to mash. Approximately 15-20 minutes.
Drain and mash them together.*
Mix in:
1 farm fresh egg, beaten
1/3 cup of white granulated sugar*
1/2 tsp. salt
3 Tbsp. organic butter
Transfer mixture to an 8-inch by 8-inch (2 qt.) glass baking dish, sprayed with non-stick organic olive oil spray.
Sprinkle dried Thyme and chopped Rosemary over the top.*
Bake casserole at 350°F for 20-25 minutes or until heated through.
Notes:
~It is just as delicious to hand mash the vegetables, leaving small bits in it.
~Sugar substitute can be used or amount can be lowered.
~Use home grown herbs, grown without chemicals.
Simply re-heat any leftovers for delicious flavor. My husband told me I should not change a thing on this recipe, but if I do, I'll be sure to post the changes.
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