2 Tbsp butter
2 beaten eggs
¾ cup soft bread crumbs (1 slice)
1 Tbsp finely chopped onion
1 Tbsp snipped parsley
1 Tbsp sugar
1 tsp salt (much less if using sea salt)
1 tsp lemon juice
(Better Homes and Gardens, 1977, all time favorite casserole recipes)
Peel and cube turnips to make about 3 cups (I peeled and shredded in food processor). Cook, covered, in small amount of boiling salted water till tender, about 20 min. Drain, add butter and mash.
In bowl, combine remaining ingredients. Add mashed turnips; mix well. Turn into 3 cup casserole. Bake uncovered, at 375* till set, about 25-30 min. Garnish with more parsley if desired. Makes 4 servings. May be doubled.
Feel free to experiment by adding different herbs. Thyme is good with eggs; Italian blend might be fun if you use this as a side dish spaghetti and meatballs or lasagna.
We like it as a main dish by adding chili powder, cumin and cilantro while mixing, then shredding some pepper jack cheese on top before baking. Serve with refried beans or black bean salsa over Spanish Rice and a green salad for a Mexican night.