Turnip and Parsnip Casserole
Recipe: #5911
July 11, 2012
Categories: Casseroles, Side Dishes, Rutabaga, Sunday Dinner, Thanksgiving Oven Bake, Oven Roast, High Fiber, No Eggs, Vegetarian, Turnips, Vegetarian Dinner, more
"It is always nice to try some new vegetables or a combinations of vegetables. I like this recipe. It is lovely with a roast beef dinner. I like to use Panko crumbs but other bread crumbs will do. This dish may be made up to the point of adding the crumbs to the top then covered and be chilled up to 48 hours or frozen for up to a month. Defrost completely before baking. The recipe was originally posted on the BBC Good Food network"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (182.3 g)
- Calories 342.2
- Total Fat - 14.2 g
- Saturated Fat - 3.7 g
- Cholesterol - 59.7 mg
- Sodium - 54.1 mg
- Total Carbohydrate - 50.4 g
- Dietary Fiber - 3.5 g
- Sugars - 3.5 g
- Protein - 4 g
- Calcium - 50.8 mg
- Iron - 1.5 mg
- Vitamin C - 46.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring a large pan of water to a boil add turnip chunks, boil 3 minutes, add parsnip chunks continue boiling for a further 12 minutes or until they are both tender
Step 2
Drain well, mash with the butter
Step 3
Add the syrup, 3/4 cup of panko, the eggs and season with salt and pepper
Step 4
Transfer the mashed veggies to a baking dish, smooth the surface
Step 5
Mix the remaining 1/4 cup panko crumbs with the olive oil and sprinkle on top of the casserole, sprinkle on the thyme leaves. If you wish you may dot with additional butter
Step 6
Preheat oven to 400F bake for 40 minutes or until it is piping hot and the crumbs are crisp
Tips
No special items needed.
1 Reviews
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