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.
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.
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.