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. *
Makes 4 servings
1½ pounds white turnip
3 tablespoons butter
2 tablespoons prepared mustard (German style works well)2 tablespoons maple syrup
Freshly ground pepper
½ cup fresh bread crumbs (whole wheat is best) . . . or use matzo meal if it's Passover
- 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. *