Mashed turnip casserole

Elizabeth Menne writes, “In my family, the Thanksgiving meal wouldn’t be complete without mashed turnip casserole. This recipe was brought by my grandmother from her native Finland. It makes a savory custard with a little sugar to counter the bitterness of the turnip and a little ginger to spice it up. It’s always the most anticipated vegetable on the Thanksgiving table.’’ Menne, a Milton resident, calls for yellow turnips, which some people call rutabagas. You can also make it with large white turnips or the purple-topped smaller ones.

 Butter (for the dish) 

 Salt and pepper, to taste 

3  large yellow turnips (or rutabagas), peeled and cut into 1-inch pieces 

2  eggs, beaten 

1  tablespoon sugar 

2  tablespoons butter 

1/4  cup heavy cream or whole milk  

1/2  teaspoon ground ginger, or more to taste 1. Set the oven at 350 degrees. Butter a 7-by-11-inch baking dish. 2. In a large pot of boiling, salted water, cook the turnips for 15 minutes or until tender.

3. Drain them and transfer to a large bowl. Mash the turnips. Beat in the eggs, sugar, butter, cream or milk, salt, pepper, and ginger.

4. Transfer the mixture to the baking dish. Bake for 1 hour or until the mixture sets. If the edges brown too much during baking, cover with foil.

Adapted from Elizabeth Menne