Ingredients: • 1 1/4 cups plain bread crumbs
• 2 cups milk
• 1 cup sour cream
• 1 pound turnip or rutabaga, peeled
• 2 large potatoes, peeled
• 1/2 cup chopped fresh chives
• 1/4 cup dried parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
Turnip, also known as swedes or rutabaga, frequently turns up on an Irish table, so when I was young and palate-deprived, I frequently said "no, thanks" to my mother when she served turnip. "I'll just have the carrots, or the peas, or the potatoes," I'd tell her, despite the fact that turnips were, and still are, among the most inexpensive and flavorful of vegetables. My mother finally eased me into turnip's hearty flavor by combining it with potatoes and topping it with breadcrumbs in this tasty casserole.
Preheat oven to 375°F. Sprinkle 1 cup of the bread crumbs on a baking sheet and bake 6 to 8 minutes until lightly browned. Allow to cool.
Lightly oil a shallow 3-quart casserole dish and dust with the remaining 1/4 cup of breadcrumbs. In a large bowl, whisk together the milk and sour cream. Using the large holes of a hand held grater, grate the turnips and potatoes into the milk and sour cream. Add the chives, parsley, salt, and pepper and mix until blended. Spoon mixture into a buttered ovenproof casserole dish and scatter toasted breadcrumbs over the top. Bake until vegetables are tender and the top lightly browned, about 1 hour.