By Eve Fox, Garden of Eating
Recipe via Kitchen Parade
Serves 4
3 pounds purple-topped turnips (about 6 large) or rutabagas (about 1 large)
2 eggs
2 tablespoons butter
3 tablespoons flour
1 tablespoon brown sugar
1 teaspoon baking powder
1 teaspoon kosher or sea salt
1/2 teaspoon white pepper
Pinch nutmeg
1/2 cup panko or dry bread crumbs
2 tablespoons melted butter
1. Preheat oven to 375 degrees F. and bring a medium sized pot of salted water to a boil. Peel the turnips or rutabagas and cut into roughly equal-size quarters and cook at a gentle boil until soft.
2. Mash the turnips or rutabagas in a large bowl – you can do this by hand, with an immersion blender, or in a food processor. Add the eggs, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. Transfer to a buttered casserole dish.
3. Combine the crumbs and butter and sprinkle evenly on top and bake until lightly browned on top, about 35-40 minutes.
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