| Turnip and Carrot Casserole
| 500 g | turnips, peeled, diced |
| 4 medium | carrots, shredded |
| 2 tbsp | butter |
| 1 medium | egg |
| 2 tbsp | brown sugar |
| 240 ml | evaporated milk |
| 200 g | rice, cooked |
| salt and pepper, to taste |
Method
Cook turnips until tender, about 25 minutes. Drain well. Cook carrots until just tender, about 5 minutes.
Transfer vegetables to a mixing bowl. With an electric mixer, beat turnip with butter, egg, brown sugar, salt, and pepper until smooth. Stir in milk, rice and carrots.
Preheat oven to 180°C.
Spoon into a buttered baking dish and bake for 35 to 40 minutes.
Transfer vegetables to a mixing bowl. With an electric mixer, beat turnip with butter, egg, brown sugar, salt, and pepper until smooth. Stir in milk, rice and carrots.
Preheat oven to 180°C.
Spoon into a buttered baking dish and bake for 35 to 40 minutes.
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