Turnip and Beet Casserole ~ My own version

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.