There aren’t many vegetables that grow locally here in Newfoundland, and there are fewer still that you can easily obtain during the winter months. One of the vegetables that you can get from a nearby source, however, is the turnip. This is actually a rutabaga, but they call them turnips here so that’s what we’re gonna call it. This was the smallest one I could find in the store, and it’s the size of my head (I don’t have a very large head, but I think a head-sized turnip is a pretty big turnip).
Normally we just boil them up and mash them (and then maybe bake them after that with some butter and sugar), but I’ve gotten kind of tired of that, so I searched online for a variation of that and found this nice little recipe. You should give it a try, and give your lowly turnip/rutabaga a little boost.
Start with your turnip. You’ll need about 3 cups peeled and cubed turnips for this recipe, but I just did my whole huge one, which I think ended up being about four cups. Plop those in a big pot with enough water to cover.
Boil those up until they’re tender when you stab them with a fork, drain them, and then mash them with about a tablespoon of butter. Mmm, butter … I don’t think I could live without butter. It’s my favourite thing. Set those aside to cool slightly.
While that’s cooling, preheat your oven to 375°F and spray a baking dish that will fit at least 3 cups turnip. Mix together 5 teaspoons all-purpose flour, 1 1/2 teaspoons baking powder, 2 teaspoons brown sugar, a dash of ground pepper and another dash of ground nutmeg.
Take an egg and crack it in a little bowl and beat it up.
Beat the egg into the slightly cooled turnip (that’s why you cool it, so it doesn’t cook the egg).
Then stir in your flour mixture as well.
Plop all that into your baking dish and smooth it out. Melt about 2 tablespoons butter and mix it with 2 tablespoons bread crumbs and sprinkle that over top.
Bake uncovered for 30-35 minutes until the top starts to brown and is heated through.
Serve it up with anything you like.
We used some of our leftovers as a thickener for a chicken hash we made later that week and it was delicious.