Posted: January 15 2011 in RecipesVegetables

1 lb turnip, peeled and cut into ½ inch cubes
¾ cup thinly sliced carrots (1 large)
¼ cup chopped onion
2 tbsp margarine or butter
½ tsp salt
¼ tsp pepper
1/8 tsp ground nutmeg
1/3 cup soft bread crumbs
2 eggs, slightly beaten

Lightly grease a 1 quart casserole; set aside.  Cook turnip, carrot, and onion, covered, in a small amount of boiling water about 12 minutes or till very tender; drain.  Add margarine or butter, salt, pepper and nutmeg to the vegetables.  Mash with a potato masher or beat with an electric mixer on low speed.  Add bread crumbs and eggs, mash or beat till smooth.

Transfer vegetable mixture to the prepared casserole dish.  Bake, uncovered, in a 375° oven for 35 to 40 minutes or till a knife inserted near the center comes out clean.

Makes 4 to 6 servings