Mashed Turnip-Spinach Casserole
4 large Turnips, each cut into four pieces
1 stick Unsalted butter, cubed
32 ounces Frozen Chopped Spinach (thawed)
1 cup sour cream
½ – 1 cup Half and Half (enough to make desired consistency)
1 tsp. Dill Weed (fresh or dried)
1 tsp. Dried Parsley
2 tsp. Chives
1 tsp. Red Chili Powder
1 tsp. black Pepper
1 tsp. salt
2 tbs. Extra Light Olive Oil
1 large Yellow Onion, chopped
8-10 cloves Garlic, chopped
1 ½ cup Shredded Parmesan Cheese
Boil turnips in water for 15 minutes (do not add salt to water); remove, drain, and mix with butter when still hot.
Blend spinach, turnips, sour cream and half & half in food processor until smooth. Add dill, parsley, chives, red chili, black pepper and salt, blend for an extra minute to fully incorporate ingredients. Transfer to a large mixing bowl. Set aside.
In a medium skillet heat olive oil on medium-high, add garlic and onions. Cook until the onion is browned. Stir in the mashed vegetables to fully incorporate all ingredients. Pour it in a large oven dish, and top with shredded parmesan cheese. Bake in 350 F for 30 minutes or until cheese melts, and lightly brownish. Let it set for ten minutes before serving.