Turnip Puff

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This dish reheats well and may convince eaters who think they don't like turnips that they do.

3 pounds turnip--I used the Scarlet turnips that came in our CSA box
2 eggs
2 tablespoons butter
3 tablespoons flour
1 tablespoon brown sugar
1 teaspoon baking powder
1 teaspoon kosher or sea salt
½ teaspoon white pepper
Pinch nutmeg
½ c panko or dry bread crumbs
2 tablespoons melted butter
Peel the turnips and cut into roughly equal-size quarters. Cook in boiling salted water until soft.
Mash the turnips in a large bowl with a mixer. Add the eggs, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. Transfer to a buttered casserole dish.
Combine the crumbs and butter and sprinkle evenly on top. Bake at 375 until lightly browned on top, about 30 minutes if starting from room temperature.
Adapted from Kitchen Parade/A Veggie Venture

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