4 servings
2 medium-size rutabagas
2 tbsp butter
1 cup milk , preferably 3.25% or 10%
1/2 cup fine dry bread crumbs
1 tbsp granulated sugar
1 tbsp brown sugar
1 tsp salt
1/2 tsp nutmeg
1/4 tsp freshly ground black pepper
2 tbsp bread crumbs
1 tbsp melted butter
- Peel and cube turnip. You should have at least 9 cups (2.25 L). Place in a large saucepan and cover with water. Bring to a boil over high heat. Cover and reduce heat so water gently bubbles. Cook until tender, from 25 to 30 minutes. Then drain. Using a potato masher or electric mixer, mash turnip. Stir in 2 tablespoons butter until melted, then mix in milk. Stir 1/2 cup bread crumbs with sugars and seasonings. Stir into turnip.
- If baking right away, preheat oven to 350F (180C). Butter a 9×13-inch (3-L) baking dish or coat with cooking spray. Spread turnip evenly in pan and run a fork overtop to create a rough appearance. Sprinkle with 2 tablespoons bread crumbs and drizzle with 1 tablespoon melted butter. Bake, uncovered, in centre of 350F (180C) oven until centre is hot and crumbs are golden-tipped, about 45 minutes. Serve right away with roast turkey, chicken, pork or beef.
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