3 am Turnip Casserole

Against my better judgement, I went out with my coworkers for a celebratory drink at our local wine bar.  Two hours in, my senses left me and I had a glass of wine - which an hour later was enough to put me into a comatose state curled up under all the blankets on my bed.  

I had been planning on making a turnip casserole based on our newest CSA box, but decided it was better to sleep my excesses off.  However, I woke up suddenly at 2 am and couldn't fall back asleep.  Hence, 3 am Turnip Casserole.  Easy enough to do in the wee hours while still slightly intoxicated.  Yes, it's just that easy!

Turnip Casserole

5 medium turnips, sliced thin

4 medium parsley roots, sliced thin

1 bunch green garlic (~7 bulbs and greens), sliced thin

1 bunch leeks (~5 medium/small bulbs and greens), sliced thin

butter

3/4 cup milk

2T flour

salt

pepper

bread crumbs

1. Preheat oven to 450º 

2. Steam the sliced turnips and parsley roots until tender.  I did this using a silicon colander in a bowl with some water at the bottom, microwaved for 7 minutes with a lid on top.

3.  Meanwhile in a large pan, saute the green garlic and leeks in 2-3 tablespoons butter until soft.  

4.  Add the milk and flour, stirring well to mix.  Keep stirring until the sauce has thickened. 

5.  Mix in the steamed turnips and parsley roots.  Salt and pepper to taste (I add a lot of both).

6.  Pour mixture into a casserole dish (I use a 9" pyrex pie dish)

7.  Sprinkle bread crumbs generously on top.

8.  Bake uncovered until the bread crumbs have browned (~20 min).

9.  Remove from oven and go to bed!