| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Finnish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Turnips or rutabagas, peeled |
|
|
and diced about 6 cups |
| 1/4 |
c |
Fine dry bread crumbs |
| 1/4 |
c |
Cream |
| 1/2 |
t |
Nutmeg |
| 1 |
t |
Salt |
| 2 |
|
Eggs, beaten |
| 2 |
T |
Brown sugar, optional |
| 3 |
T |
Butter |
INSTRUCTIONS
96
As requested here is the Finnish Turnip Casserole. You can use Turnips
or Rutabagas. When we were children my mother started adding brown
sugar to the beaten eggs, if you like, add 2 tablespoons of brown
sugar to the beaten eggs before adding to the turnip mixture. It works
well to halve or double the recipe, depending on how many people you
are serving. -Leslie. Cook the turnips until soft (about 20 minutes)
in salted water to cover. Drain and mash. Soak the bread crumbs in the
cream and stir in nutmeg, salt and beaten eggs. Combine with the
mashed turnips. Add the brown sugar (if using) to the beaten eggs
before adding to turnips. Turn into a buttered casserole dish, dot the
top with the butter, and bake in a moderate oven (350 F.) for 1 hour
or until lightly browned on top. Serves 6-8. Posted to EAT-L Digest 21
October Date: Tue, 22 Oct 1996 00:43:46 -0400 From: Leslie
Duncan <duncan@VIANET.ON.CA>
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