Other roots would be equally tasty–carrots, celeriac, kohlrabi, or a combination. You can assemble this up to two days ahead, through step 3, and refrigerate. Sprinkle with crumb topping just before baking. Add 10 minutes to the cooking time.
8 c (peeled), diced turnip
2 T brown sugar, optional
salt and pepper, to taste
1/4 t grated nutmeg
1/4 c all-purpose flour
1 t baking powder
1/4 c fine dry bread crumbs
1/4 c grated Parmesan cheese
2 T butter, melted
1. Preheat oven to 350°F. Butter an 8-inch square baking dish or 8-cup casserole dish.
2. In a saucepan of (lightly salted) boiling water, cook turnip for 30 minutes or until very tender. Drain well and return to saucepan. Mash with a potato masher until smooth.
3. In a large bowl, beat eggs with brown sugar, if using, salt, pepper, and nutmeg. In another bowl, combine flour and baking powder. Stir turnip into egg mixture, then stir in flour mixture. Combine well. Spread evenly in prepared baking dish.
4. In a bowl, combine bread crumbs, Parmesan and melted butter; sprinkle evenly over top.
5. Bake in preheated oven for 35 to 40 minutes or until top is golden and lightly puffed.