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
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. *

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