1 medium turnip
Velveeta cheese (3/4 of 250 ml size package)
brown sugar (to taste)
2 tbsp melted butter
8 - 10 medium carrots
1/4 C butter (second amount)
1/2 C fine bread crumbs
Cook turnip and carrots & mash them together. Add 2 tbsp melted butter and brown sugar. Place in a casserole dish. Cut Velveeta cheese into cubes and poke it into the turnip/carrot mix. Combine 1/4 C butter and bread crumbs and sprinkle over the top of the vegetables. Bake at 350 degrees F for 30 minutes.
Recipe submitted by: B.J. Giles to "150 Years of Cooking in the Ottawa Valley & Beyond" Cookbook
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