SCALLOPED TURNIP (RUTABAGA) CASSEROLE

Scalloped Turnip (Rutabaga) Casserole image

Provided by Nor Mac

Time 1h30m

Number Of Ingredients 15

20 oz large cubed rutabaga then thinly sliced
1 1/4 c heavy cream
3 Tbsp butter
1 pinch salt and pepper to taste
1 tsp fresh thyme leaves
1- 2 clove chopped garlic
1/4 c finely chopped onion
1 1/2 Tbsp flour
1 pinch nutmeg
1 tsp granulated sugar
CRUMB TOPPING
1 c soft bread crumbs
1/4 c parmesan cheese
3 Tbsp butter
NOTE: CREAM BASED DISHES SHOULD BE MADE AND SERVED WITHIN AN HOUR OF MAKING. DI NOT MAKE A DAY AGEAD AS CREAM TENDS TO BECOME OILY REHEATED.

Steps:

1. Heat oven to 400 degree's. Thinly slice the cubed rutabaga. Slice thin in a food processor, with a mandolin or knife. Place rutabega (turnip) in to a large kettle.
2. Mix the cream, nutmeg, chopped garlic, onion, sugar, flour. Salt, pepper,and Thyme together.
3. Pour cream mixture over the turnip. Melt the butter and add to pot. Stir well to combine. Cook until it boils. Reduce heat to medium and cover. Cook until it is softened . About 10 minutes.
4. Pour mixture into a casserole dish. Cover and bake until it boils rapidly, thickened and cooked all the way through. Remove cover. continue baking until thickened.
5. Mix breadcrumbs Parmesan cheese and melted butter together. Sprinkle over casserole. Place casserole under broiler about 6-8 inches from broiler. Brown the breadcrumbs. Remove from oven and serve.