The Dish: Whipped turnip casserole is a Christmas mainstay
December 22, 2011
For Sue Robinson, turnip is at the heart of one of her favourite Christmas traditions.
The humble vegetable is whipped into a light and tasty casserole, sweetened with a dash of sugar and sprinkled with a generous handful of buttery crumbs.
“It was first given to me by a friend’s mother, Jean Tiffin, who has been making this dish for the past 60 years for her family,” Robinson wrote to The Dish.
“It’s special because Jean is a lovely and special lady . . . Whenever I make it — Christmas, Easter or Thanksgiving — I think of Jean.”
Robinson says the recipe was originally printed in The United Church Cookbook and submitted by a home cook from Wingham, Ont.
The casserole is made with several cups of cooked and mashed turnip, two well-beaten eggs and a little sugar, flour, baking powder and seasoning. It puffs up slightly in the oven and is a beautiful blushy pink. It tastes divine.
“It is an effort, but the taste is worth it,” Robinson says. “It is a tradition of Christmas I’ve come to think of with love.”
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