Tuesday, December 22, 2009

Holiday Turnips & Carrots

  • 1 medium turnip
  • 8 large carrots
  • 2 cups shredded old cheddar
  • 2 tbsp butter
  • tsp oregano
  • 1 tsp basil
  • 1 cup fine bread crumbs
  • salt and pepper to taste
    Lightly rub a casserole dish with butter or oil. Peel and cube turnip; boil until soft and drain. Peel and chop carrots; boil until soft and drain. Mash turnips and carrot together. In the same pot, add 1 1/4 cups of old cheddar cheese, butter, oregano, basil, salt, and pepper. Mix well and transfer to casserole dish. Top with remaining 3/4 cup of cheddar cheese and bread crumbs. Cover casserole dish and refrigerate.
    Cook covered at 350° for 1 hour, then remove lid and continue cooking 15 minutes or until heated through. Serves 6-8.

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