Turnip and Potato Casserole Recipe
Recipes for St. Patrick's Day - Razzle Dazzle Recipes
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Turnip and Potato Casserole

1 1/4 cups plain bread crumbs
2 cups milk
1 cup sour cream
1 pound turnip or rutabaga, peeled
2 large potatoes, peeled
1/2 cup chopped fresh chives
1/4 cup dried parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Preheat oven to 375F. Sprinkle 1 cup of the bread crumbs on a baking sheet and bake 6 to 8 minutes until lightly browned. Allow to cool.

Lightly oil a shallow 3-quart casserole dish and dust with the remaining 1/4 cup of breadcrumbs. In a large bowl, whisk together the milk and sour cream. Using the large holes of a hand held grater, grate the turnips and potatoes into the milk and sour cream. Add the chives, parsley, salt, and pepper and mix until blended. Spoon mixture into a buttered ovenproof casserole dish and scatter toasted breadcrumbs over the top. Bake until vegetables are tender and the top lightly browned, about 1 hour.

Serves 10 to 12.




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