Turnips with Maple Syrup

I often confuse rutabagas and turnip. I think you could use either one for this recipe. To add to the confusion, my grocery sells frozen “turnips” which I think are actually rutabagas. I use them all the time for this recipe.

• Whichever name you give them, if you are using the honking- large yellow ones, they are often coated with wax (probably to extend their shelf life). That does not help when you are trying to slice these rock-hard unwieldy globes. Here's a handy trick. Zap them in the microwave before you cut them. Or, buy the frozen variety. They are already peeled and diced and work quite nicely for this recipe.
• I’ve made this recipe without the bread crumb/baking step which Is why I’ve renamed this recipe from its original name, Turnips Baked with Maple Syrup.
• It might be possible to broil this dish rather than bake it. *

Adapted from: One of Phyllis N's cookbooks
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Makes 4 servings

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1½ pounds white turnip

3 tablespoons butter

2 tablespoons prepared mustard (German style works well)

2 tablespoons maple syrup
Salt
Freshly ground pepper
½ cup fresh bread crumbs (whole wheat is best) . . . or use matzo meal if it's Passover
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• Preheat oven to 400°. *
• Cut turnips into 1/3-inch slices. Boil until tender. Drain. Pat dry.
• Toss in butter, mustard, maple syrup, salt, and pepper.
• Place in baking dish. Sprinkle crumbs on top.
• Bake 8-10 minutes until brown. *