Finnish yellow turnip bake

PREP TIME

10 min

Makes

4 servings

* PLUS Cooking time: 25 minutes, Baking Time: 45 minutes

Ingredients

2 medium-size yellow turnips , or rutabegas
2 tbsp butter
1 cup milk , preferably 3.25% or 10%
1/2 cup fine dry bread crumbs
1 tbsp granulated sugar
1 tbsp brown sugar
1 tsp salt
1/2 tsp nutmeg
1/4 tsp freshly ground black pepper
2 tbsp bread crumbs
1 tbsp melted butter

Instructions

Peel and cube turnip. You should have at least 9 cups (2.25 L). Place in a large saucepan and cover with water. Bring to a boil over high heat. Cover and reduce heat so water gently bubbles. Cook until tender, from 25 to 30 minutes. Then drain. Using a potato masher or electric mixer, mash turnip. Stir in 2 tablespoons butter until melted, then mix in milk. Stir 1/2 cup bread crumbs with sugars and seasonings. Stir into turnip.
If baking right away, preheat oven to 350F (180C). Butter a 9×13-inch (3-L) baking dish or coat with cooking spray. Spread turnip evenly in pan and run a fork overtop to create a rough appearance. Sprinkle with 2 tablespoons bread crumbs and drizzle with 1 tablespoon melted butter. Bake, uncovered, in centre of 350F (180C) oven until centre is hot and crumbs are golden-tipped, about 45 minutes. Serve right away with roast turkey, chicken, pork or beef.

Nutrition (per serving)

Calories
153,
Protein
3.7 g,
Carbohydrates
22.3 g,
Fat
6.1 g,

Yellow turnip, a mild cross between turnip and cabbage, is also known as rutabaga or swede. This creamy pureed casserole, called lanttulaatikko in Finnish, is redolent with brown sugar and nutmeg. It has been a traditional dinner star for Meri Jefkins’s family of Etobicoke, Ont., since the early 1900s, and was certainly enjoyed here by admiring Chatelaine staffers.

Technique tip

To make a hard turnip easier to cut, place on a paper towel. Microwave on high for 2 minutes. Because there may be hot melted wax on the surface, place another paper towel over turnip and use oven mitts to carefully remove it from the oven.

Make ahead

Prepare completely. Do not bake. Cover and refrigerate for up to 2 days. A cold casserole may need 55 to 60 minutes’ baking time. If frozen, turnip’s texture may soften and water out.