Classic Turnip And Apple Casserole - cooking recipe

Ingredients

1 large yellow turnip (known as a rutabaga, sometimes called a Swede)
1 tablespoon butter
2 tablespoons light cream (you can use milk)
2 apples (I use macintosh)
1/4 cup packed brown sugar
1 pinch ground cinnamon
Topping
1/3 cup flour
1/3 cup packed brown sugar
2 tablespoons butter

Preparation

Preheat oven to 350F; butter a casserole dish (or spray with Pam) and set aside.
Peel and dice turnip (this can be a tough job, as turnips are very dense) and place in a large pot.
Cover with cold, lightly salted water and bring to a boil.
Boil until turnip is tender (this takes longer than potatoes, usually), then drain and return to the pot.
Mash turnip with the 1 tbsp butter and cream; stir in 1/4 cup brown sugar and the cinnamon; set aside.
Peel apples, core, and slice.
In prepared casserole dish, layer 1/3 of the turnip, then half the sliced apples, then 1/3 of the turnip, then the remaining apples, then the remaining turnip; smooth top.
At this point, you could cover the dish tightly and refrigerate for several hours; don't put topping on until you're ready to pop this into the oven.
When ready to bake, combine topping ingredients in a small bowl until they are crumbly; sprinkle over top of turnip.
Bake in preheated oven for one hour; serve.