Turnip and Apple Casserole

First of all, this recipe is using the yellow turnip, also known as rutabaga, or neep depending where you are from. I have been in Texas and the tag said Canadian Turnip. This is a variation of a Scottish recipe that I got at the same time as the recipe for the Scottish Scones.

The sugar and apple sweetens the turnip until it almost can be mistaken for a squash. When you are cooking squash, (or cabbage, or any cruciferous type vegetable) do not cover, the strong smell of the turnip will dissipate into the air rather than being reabsorbed by the water in a covered pot.

1 med. Turnip

1 tsp corn starch

2 med. apples

1/2 cup brown sugar

1 tbsp butter or margarine

1/2 tsp salt

Crumble

1 cups rolled oats

3 oz brown sugar

1/2 cup flour

3 oz butter

Directions

1. Peel turnips; cut into 1-inch cubes. Cook until soft
2. Place turnips in a casserole dish
3. Peel and core apples and cut into 1-inch pieces.
4. Add apples, brown sugar, butter, corn starch, salt, to turnips in casserole; stir gently to combine.
5. Cover and cook at high 10 to 12 minutes until fork-tender, stirring gently with rubber spatula after 6 minutes..
6. Mix crumble topping together until butter is cut in
7. Sprinkle topping over the casserole. Just a light topping, do not pack it on heavily
8. Bake at 350 for 35 minutes