Turnip and Parsnip Casserole
Created by Bergy on July 11, 2012
- Servings: 8
- Prep Time: 15m
- Cook Time: 1h
- Recipe #5911
Ingredients
- 1 1/2 pounds turnips (medium turnips, peeled cut into 1 1/2 inch chunks
- 1 1/4 pounds parsnips (peeled, cut into chunks)
- 2 tablespoons butter
- 4 tablespoon corn syrup (golden)
- 1 cup panko (or other bread crumbs)
- 2 large eggs (lightly beaten)
- Salt and pepper to taste
- 1 tablespoon oil (olive oil)
- 1 teaspoon fresh thyme leaves
How to Make
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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
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Step 2: Drain well, mash with the butter
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Step 3: Add the syrup, 3/4 cup of panko, the eggs and season with salt and pepper
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Step 4: Transfer the mashed veggies to a baking dish, smooth the surface
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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
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Step 6: Preheat oven to 400F bake for 40 minutes or until it is piping hot and the crumbs are crisp
Nutritional Facts
- 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