Turnip-Potato Casserole Recipe
Ingredients
| Turnip | 1 Pound | |
| Potatoes | 5 | |
| Chopped onion | 1⁄4 Cup (4 tbs) | |
| Cream | 2 Tablespoon | |
| Egg | 1 | |
| Dry mustard | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 137 Calories from Fat 9
% Daily Value*
Total Fat 0.95 g1.5%
Saturated Fat 0.37 g1.8%
Trans Fat 0 g
Cholesterol 26.7 mg8.9%
Sodium 110.9 mg4.6%
Total Carbohydrates 30 g10%
Dietary Fiber 3.9 g15.5%
Sugars 4.7 g
Protein 4 g8.1%
Vitamin A 0.8% Vitamin C 61.5%
Calcium 4.5% Iron 7.1%
*Based on a 2000 Calorie diet
Directions
Slice, and boil in salted water until tender but not too soft, about 15 minutes; drain, and mash.
Cook potatoes in salted water in separate saucepan.
Drain well, mash and combine with mashed turnip.
Add remaining ingredients, and whip with egg beater or electric beater.
Turn puree into buttered casserole, and bake uncovered at 400°F. 20 minutes or until firm, puffed and lightly browned on top.
Note: Grated cheese may be sprinkled over top a few minutes before removing from oven.
Chef
