Ingredients
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3 large carrots, cubed
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1 large turnip, cubed
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¼ cup all-purpose flour
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¼ cup white sugar
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3 tablespoons unsalted butter, softened
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½ teaspoon salt
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½ cup milk
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2 eggs
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2 tablespoons white sugar
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¼ teaspoon ground cinnamon
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
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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.
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Return carrot and turnip cubes to the pot. Add flour, 1/4 cup sugar, butter, and salt; mash well.
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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 mashed mixture.
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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 |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 176 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 4g | 22% |
| Cholesterol 79mg | 26% |
| Sodium 312mg | 14% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 2g | 6% |
| Total Sugars 17g | |
| Protein 4g | 8% |
| Vitamin C 9mg | 10% |
| Calcium 57mg | 4% |
| Iron 1mg | 4% |
| Potassium 234mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
