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Ingredients:
- 2 pounds turnips or rutabagas, peeled and diced (about 4 medium turnips or 1 small rutabaga)
- 1 large egg, well beaten
- 1/3 cup crushed saltines
- 2/3 cup half-and-half or evaporated milk
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded mild Cheddar cheese
- 1/8 teaspoon nutmeg, or to taste
Preparation:
Cook diced turnips in boiling water until tender, about 15 minutes; drain
well. Mash turnip with a potato masher and drain off any excess liquid. Stir in beaten egg, saltines, milk, salt and pepper, shredded cheese, and nutmeg; mix until well blended. Pour
into a generously buttered slow cooker. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours.
Serves 4.
Serves 4.
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