Turnip Casserole (Riewe Schales)
By Chef William Woys Weaver
Bread Crumbs fine
1 1/2 cups turnips (raw) grated
1 1/2 cup Potatoes (raw) grated
3/4 cup Organic Green Onions chopped
2 tablespoons Organic Parsley minced
1/4 cup Unsalted Butter melted
1 cup Milk
1/2 cup Sour Cream
1 teaspoon Sea Salt
1/2 teaspoon Fresh Ground Black Pepper
1/2 cup Bread Crumbs fried
Preheat the oven to 375 degrees.
Lightly grease a 9 inches shallow casserole or gratin dish and dust with the fine breadcrumbs.
To prepare the vegetable batter, combine the turnip, potato, green onion and parsley.
Melt the butter and add it to the mixture.
Combine the milk and sour cream with a whisk and fold into the vegetables.
Taste and season with salt and pepper, then pour the filling into the baking dish.
Pat the mixture down with a spatula or spoon so that it is smooth on top.
Scatter the fried bread crumbs evenly over the top.
Bake for 40 minutes.