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First Thanksgiving as a Mom
Wendy's Turnips N Apples
Everybody who tries this wants the recipe – you’re got it! Serves 6 to 8.1 large turnip
1 tbsp butter
¼ cup brown sugar
Pinch of cinnamon
1/3 cup flour
1/3 cup brown sugar
2 tbsp butter
Peel, dice, cook, drain and mash the turnip with butter. Peel and slice apples with brown sugar and cinnamon. Arrange, in greased casserole, turnips and apples in alternative layers beginning and ending with turnips. Combine crust ingredients to a crumbly texture and pat on top of casserole. Bake at 350° for one hours.
This is a delicious blend of root vegetables that goes well with any roast or braised dish. Even people who don’t think they would ever eat a parsnip seem to love it. It also makes a great topping for shepherd’s pie. Makes 8 to 10 servings.
If you make the mash ahead, transfer it to a 13-x 9-inch (3L) baking dish and reheat, covered, at 350° for 30 to 40 minutes.
2 lb (1kg) sweet potatoes, peeled and cut in chunks
2 lb (1kg) Yukon gold potatoes, peeled and cut in chunks
1 lb (500 g) parsnips, peeled and cut in chunks
1 lb (500 g) carrots, squash, turnip, celery root or parsley root, peeled and cut in chunks
½ cup (125 ml) extra-virgin olive oil or butter
½ cup (125 ml) chicken stock or cream, hot, approx.
2 tsp (10 ml) kosher salt
1 small bunch chives, optional
- In a large pot, cover sweet potatoes, regular potatoes, parsnips and carrots with plenty of salted water. Bring to a boil and cook for 25 to 30 minutes, or until tender. Drain well.
- Add oil, stock and salt. Mash coarsely. Taste and adjust seasonings if necessary. Spoon into a serving dish.
- If using chives, cut into 2-inch (5cm) pieces and sprinkle over vegetables.