"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
Large turnip Margarine 1/4 pound Large egg - 1 Brown sugar Cinnamon
Peel and cut turnip into cubes. Boil in salted water until soft. Mash as mashed potatoes. Add margarine, large egg and brown sugar to taste. Beat until smooth. Put in casserole. Before baking sprinkle with cinnamon. Bake 350/375 oven until hot.
This casserole can be made two days before. Refrigerate. Bring to room temperature, sprinkle with cinnamon and bake
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