Photo by kristy49
kristy49's Notes:
Expand1 pound peeled and sliced carrots Ask a question about this ingredient
2 cups cubed peeled turnip, yellow type Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
1/2 cup seasoned Italian bread crumbs Ask a question about this ingredient
1 tablespoon fresh minced or dried parsley flakes Ask a question about this ingredient
1/2 teaspoon allspice Ask a question about this ingredient
salt to taste Ask a question about this ingredient
pepper to taste Ask a question about this ingredient
Butter for top and for greasing casserole Ask a question about this ingredient
Add turnips and carrots to boiling water seasoned with the one teaspoon salt and cook until soft.
Ask a question about this stepDrain all water and season with salt and pepper to taste, adding the 3 Tablespoons butter, allspice, and parsley.
Ask a question about this stepPour into a buttered pyrex or baking dish. Top with breadcrumbs and dot with butter on top.
Ask a question about this stepCover and bake along with your chicken or turkey, which I cook at 350 degreees(but time can vary of you cook at higher or lower temp) and, after 30 minjtes remove the lid and brown for 15 more minues.This can be set aside for a couple hours on the counter or refrigerated for 1-2 days before baking.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
