Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 35 mins
Servings:
6
Yield:
3 cups
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Place carrot and turnip cubes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
Return carrot and turnip cubes to the pot. Add flour, ¼ cup sugar, butter, and salt; mash well.
Whisk milk and eggs together in a bowl; stir into mashed carrot-turnip mixture until combined. Transfer to the prepared dish. Combine remaining 2 tablespoons sugar and cinnamon in a small bowl; sprinkle over casserole.
Bake in the preheated oven until casserole is slightly firmed and top has begun to turn golden brown, about 45 minutes.
Nutrition Facts (per serving)
| 176 | Calories |
| 8g | Fat |
| 23g | Carbs |
| 4g | Protein |
