Classic Turnip and Apple Casserole

• large yellow turnip (known as a rutabaga, sometimes called a Swede)↗1
• butter↗1 tablespoon
• light cream (you can use milk)↗2 tablespoons
• apples (I use macintosh)↗2
• packed brown sugar1⁄4 cup
• ground cinnamon↗1 pinch
• Topping
• flour↗1⁄3 cup
• packed brown sugar1⁄3 cup
• butter↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 350F; butter a casserole dish (or spray with Pam) and set aside.

2. 2

   Peel and dice turnip (this can be a tough job, as turnips are very dense) and place in a large pot.

3. 3

   Cover with cold, lightly salted water and bring to a boil.

4. 4

   Boil until turnip is tender (this takes longer than potatoes, usually), then drain and return to the pot.

5. 5

   Mash turnip with the 1 tbsp butter and cream; stir in 1/4 cup brown sugar and the cinnamon; set aside.

6. 6

   Peel apples, core, and slice.

7. 7

   In prepared casserole dish, layer 1/3 of the turnip, then half the sliced apples, then 1/3 of the turnip, then the remaining apples, then the remaining turnip; smooth top.

8. 8

   At this point, you could cover the dish tightly and refrigerate for several hours; don't put topping on until you're ready to pop this into the oven.

9. 9

   When ready to bake, combine topping ingredients in a small bowl until they are crumbly; sprinkle over top of turnip.

10. 10

    Bake in preheated oven for one hour; serve.