Turnip Bake

2 yellow turnips, medium, diced
2 tbsp. Liquid Gold Butter Infused Olive Oil
1 cup milk, preferably 10% M.F.
1/2 cup dry bread crumbs, fine
1 tbsp. granulated sugar
1 tbsp. brown sugar
1 tsp. sea salt
1/2 tsp. Epices de Cru Nutmeg, finely grated
1/4 tsp. freshly ground black pepper
2 tsp. Epices de Cru 8 Pepper Blend, grounded
2 tbsp. bread crumbs, large
1 tbsp. Butter Infused Olive Oil 
Peel and cube turnip. Put turnip into a large stock pot and cover with water. Place in a large saucepan and cover with water. Bring to a boil over high heat. Cover and reduce heat to a simmer. Cook until tender, from 25 to 30 minutes. Then drain.
Using a food processor or electric beaters, mash turnip until very smooth. Stir in 2 tablespoons of Butter Olive Oil, then mix in milk. Stir 1/2 cup fine bread crumbs with sugars, 8 pepper blend, and nutmeg. Stir into turnip.
Preheat oven to 350F *.
Butter a deep baking dish or coat with cooking spray. Spread turnip evenly in pan. Sprinkle with 2 tablespoons large bread crumbs, and top with a few pinches of nutmeg and 8 pepper blend. Finally, drizzle 1 tbsp. of butter olive oil.
Bake, uncovered, until centre is hot and crumbs are golden-tipped, about 45 minutes. This dish is a perfect side to any turkey, or ham dinner!
*optional: cover & put turnip puree (with seasonings) into the fridge for a few hours-or overnight-to let the flavours intensify. .
Adapted from: Chatelaine's Finnish Yellow Turnip Bake

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