Shaved Turnip Salad with Prosciutto

Serves 4

4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive o4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive oil
Pepper
4 small turnips, about 5 ounces, peeled
8 cups arugula, wild if possible
4 ounces thinly sliced prosciutto, torn into bite-size pieces.
In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.
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French Lentil Soup with Turnip, Parsnip, and Quelites

Serves 4
1 tbsp olive oil
1 large onion, diced
2 large carrots, scrubbed but not peeled, chopped
2 large celery stalks, chopped
1 turnip, peeled and chopped
2 large parsnips, peeled and chopped
1 clove garlic, minced
1 dried bay leaf
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp crushed red chili flakes
1 cup dry white wine (optional)   
1 cup French green lentils (lentilles du puy) 
1/3 cup tomato paste
6 cups water (or stock)
5 to 6 cups quelites (clusters of leaves only, no stems)
sea salt and black pepper
Before you start cooking, clean the quelites. Pick the soft leaves off the thick stems (discard the stems) and wash them well. The leaves can be extremely sandy.  
Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, turnip, and parsnips to the pot and cook, stirring often, for about 8 to 10 minutes or until the vegetables are soft and the onions are translucent. Add the bay leaf, oregano, cumin, chili flakes and garlic to the pot and cook for another 30 seconds but do not let the spices or garlic burn. 
If using, add the wine and deglaze the pan, scraping up any browned bits. Cook for a few more minutes until the wine has slightly reduced. 
Rinse the lentils well and add them to the pot along with the tomato paste and water (or stock). Turn the heat up to medium-high and bring the soup to a boil. Then reduce the heat to medium low and allow the soup to simmer uncovered for about 20 to 25 minutes. Taste the lentils for doneness and be sure not to overcook them. If the soups dries out too much as it cooks, add another 1/2 cup or so of water, as necessary, but a thick consistency is best.
Near the end of the cooking time, add the quelites to the pot. They only require a few minutes of cooking time and will reduce considerably as they wilt down.  
Take the soup off the heat and stir in the juice of half a lemon. Taste for seasoning and add in sea salt and cracked black pepper, to taste. Allow the soup to cool slightly and serve with additional lemon juice.
It will keep in the fridge for a few days and will only get better with time as the flavors develop. For long-term storage, freeze individual portions for up to 1 month. 
Note: Do not add salt until the lentils are fully cooked through. Adding salt too early in the cooking process ruins their texture. In fact, for the best texture and flavor, be sure to use French green lentilles du Puy. (I also do not recommend substituting canned or frozen lentils because they tend to be mushy). The lentilles du Puy are worth the investment and you should have plenty left over to make salads such as this one by David Lebovitz. 
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Roasted Broccoli and Turnip Soup

I washed 2 heads of broccoli and trimmed the greens from 4 turnips and skinned two cloves of garlic. Put everything in a roasting dish with 5 oz of water and 2 tsp of olive oil. Sprinkle with 1 tsp of salt. Roast veggies for an hour at 400°. Once everything is roasted you’ll need an immersion blender or regular blender to make the soup. Blend veggies with unsweetened soymilk, salt, pepper, and a little lime juice, till you reach your desired consistency (I like my creamy soups a bit on the thick side). I also used 3 oz of filtered water to thin my soup and I added 2 tsp of olive oil for a silkier, creamy texture. You can stop here or you can strain half of the soup with a mesh colander, throw out fibers and broccoli bits, then blend in the unfiltered other half.  I like all the fiber so I don’t usually strain soups. I just blend and blend till I get the texture I like. I think this soup has a very mild flavor and could really lend itself to some amazing creativity. I think next time I make it I may want to use some sesame oil or truffle oil.
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Miso-Braised Turnips

Remove the tops and root ends from a bunch of turnips (but save the tasty tops for another use). Depending on their size, cut the turnips in half or quarters lengthwise, or leave them whole. Slice each turnip (or turnip wedge) widthwise in 1/4″ slices. Put the turnips in a high-sided skillet, pour in enough broth to cover them (I used veggie), drop in about a teaspoon of butter, and simmer until the liquid has mostly evaporated. I also added a small handful of fried shallots. At the end, stir in about a teaspoon of miso and taste it. Add a little more if you want. Serve warm.
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Braised Turnips and Radishes

Serves 3 or 4
1 pound (total) turnips and radishes
Salt
2 tablespoons butter or flavorful oil, like olive or peanut
Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high. Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.
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Roasted Turnips with Parmesan

Serves 4
2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
1/8 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)

Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

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Thai Green Curry with Turnips and Summer Squash

Serves 4-6
This green curry is the perfect use for summer CSA vegetables like turnips and zucchini. Using curry paste makes this a quick and easy weeknight meal.
For the curry:
1 Tbsp coconut oil (or canola oil)
2 cloves garlic, minced
1 tsp minced fresh ginger
3 Tbsp green curry paste
1 14-oz can light coconut milk
1 stalk lemongrass, tough outer leaves removed, cut into 2-3 shorter pieces and crushed with the side of a knife
1 large turnip, peeled and chopped (about 1-inch pieces)
1/2 lb red potatoes, scrubbed and chopped (about 1-inch pieces), or sub another turnip
3-4 cups chopped summer squash (zucchini, yellow, pattypan, etc.)
For serving:
cooked jasmine rice
chopped fresh cilantro
 Heat a large pot or Dutch oven over medium heat. Add the coconut oil and, once hot, add the curry paste. Mash it into the oil with the back of your spatula until they combine to form a paste. Toss in the garlic and ginger and saute until fragrant, 30 seconds to a minute. Slowly pour in the coconut milk, whisking to ensure there are no clumps of curry paste. Bring to a simmer. Add in potatoes and turnips, cover, and simmer for 10 minutes. Add in squash, return to a simmer, and cook until all vegetables are tender, 15-20 minutes longer. Serve atop jasmine rice and sprinkle with chopped cilantro. Enjoy!
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Basil Turnip Hash

Serves 2-4

2 tablespoons olive oil
2 medium turnips (about 1 pound), finely diced
2 medium potatoes (about 1 pound), finely diced
1 sweet onion, finely diced
1 teaspoon paprika
1 teaspoon salt
1/4 cup coarsely torn basil leaves

In a large cast-iron skillet, heat olive oil over high heat. Add turnips and potatoes and cook about 30 minutes, stirring occasionally, until tender and dark browned on all sides. Add onion, paprika, and salt, and turn the heat to medium-low. Sauté for about 5 minutes, until translucent and sweet. Stir in half the basil. To serve, spoon hash onto plates and top with remaining basil.
 
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Rosemary Turnip and Candy-Striped Beet Chips

4 or 5 turnips, peeled and thinly sliced
3 candy-striped beets, peeled and thinly sliced
2 Tbsp fresh rosemary, finely chopped
Salt and pepper
Olive oil 

Preheat oven to 400. Wash, peel and thinly slice turnips and candy-striped beets. For quick results, use a cuisinart food processor with the slice-blade. Transfer onto a foil-lined cookie sheet. Lightly, drizzle with olive oil, sprinkle with salt, pepper, and rosemary. Toss together and arrange in a single layer. Put in the oven for about 15 minutes, then turn them over and let cook another 10-20 minutes, or until they have reached the desired crispiness. (ovens may have variable temperatures, so cook times may differ). 

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Lamb Stew with Turnips

Serves 4
1 lb. lamb stew meat, cut into 1” or 1-1/2” cubes
All-purpose flour
Neutral vegetable oil (e.g., canola)
Salt and pepper
1 onion, sliced thin
3 or 4 cloves garlic, sliced thin
1/2 – 1 tsp. dried thyme
1 bottle dark beer
1/2 c. water
1/2 c. crushed tomatoes
2 medium turnips, peeled and diced
About 1/2 c. carrots, peeled and cut into chunks
1/2 tsp. sugar
1 stalk celery, strings removed, cut into 1/2” slices
Butter
1/2 c. frozen peas, thawed
Worcestershire sauce
Chopped parsley
Put lamb in a plastic bag with some flour, seasoned with salt and pepper, and shake. Brown floured lamb in oil in a Dutch oven or large pot, in batches if necessary. Remove meat and set aside.
Add more oil to pot, if needed, and add onion. Cook, stirring, for about 5 minutes until soft and just starting to color. If too dry as you are cooking, add a bit of water. Near end of cooking time, add garlic. Return lamb and any juices that have accumulated to the pot. Add thyme, beer, water and tomatoes. Simmer, covered, for about an hour until meat is soft.
At this point, you can cool and then refrigerate overnight. Boil turnips in salted water until fully-cooked but still keeping their shape. Strain and set aside. Boil carrots in a separate pan, in salted water seasoned with sugar, until cooked but still a bit firm. Strain and set aside. Sauté celery in butter in a small skillet until cooked but still slightly crunchy. Remove from heat. Season with salt and pepper. Warm stew. Add turnips, carrots, celery and peas. Add additional water if necessary. Add a splash of Worcestershire and chopped parsley. Season with additional salt and pepper if necessary.
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Red Quinoa & Roasted Root Vegetable Salad

1 medium turnip
2 medium orange carrots
2 medium parsnips
6 baby yellow carrots
2 inch piece of fresh ginger
2 Tbsp oil olive
1 orange
1/2 lemon
3 Tbsp avocado oil
1 Tbsp honey
1 cup red quinoa
 salt
freshly ground pepper
Preheat oven to 400º.
Prepare vegetables: Cut off tops of baby carrots, reserving half of stalks and fronds. Wash carrots with vegetable brush. Wash and peel parsnips and turnips. Cut orange carrots, parsnips (remove hard core if desired) and turnips into 1/2 inch cubes. Leave baby carrots whole. Place all vegetables on large baking pan. Mince ginger, tossing 1/2 of minced ginger and 2 Tbsp olive oil with vegetables on baking pan. Place in reheated oven. Setting timer to 15 minutes. In the meantime bring to boil 2 cups of water in 2 quart saucepan. Once water is boiling add 1 cup of red quinoa, reduce heat to low and cook for approximately 15 minutes or until quinoa has absorbed all of water. Remove from heat, keep covered and let sit for 10 minutes then fluff with fork. After vegetables have roasted for 15 minutes stir and place back in oven roasting until tender when pierced with fork and caramelized about 15 more minutes. In the meantime make dressing. Juice 1 orange and 1/2 lemon. Mix citrus juices with avocado oil and honey, whisking to combine. Add remaining minced ginger, season with salt and pepper to taste. Wash reserved stalks and fronds of baby carrots. Dice stalks, reserve fronds for garnish. Once vegetables are roasted and quinoa is ready, assemble salad. Combine chopped vegetables, diced carrot stalks, and quinoa mixing to evenly distribute vegetables. Pour dressing over salad, stirring to combine. To serve place salad on plate, followed by 3 baby carrots per plate, additional shaved ginger if desired, and carrot fronds.
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Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette

2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces
1/4 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons sherry vinegar
2 teaspoons grainy mustard
4 cups baby spinach, washed well
1 ounce bacon (about 2 slices), thinly sliced crosswise
1 shallot, minced
2 tablespoons pecans, toasted and coarsely chopped
Preheat oven to 375 degrees. Toss turnips with oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast, tossing after 15 minutes, until golden brown and tender, about 35 minutes. Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wash turnip greens well, and tear into 3-inch pieces. Toss greens with spinach. About 5 minutes before turnips are finished roasting, heat a small high-sided skillet over medium-high heat. Cook bacon, stirring, until crisp, 4 to 5 minutes. Add shallot, and cook until soft, 1 to 2 minutes. Remove from heat, and stir in vinegar mixture. Fold warm bacon vinaigrette into greens, and divide evenly among 4 plates. Top with roasted turnips and pecans.
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Turnip and Potato Patties

Makes six patties.
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
 
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Spicy Creamed Greens with Roots

While I have to admit that mustard greens were probably the hardest for my family to adjust to, I have actually enjoyed cooking with them and experiencing the results. Last week, we made Saag Paneer (cousin to the ubiquitous Indian dish, Palak Paneer, but apparently Saag is traditionally made with a combination of mustard greens and spinach, whereas the palak is just spinach). It was super tasty and because of the strong curry spices, the bitterness of the mustard greens is quite muted. The same goes for this dish, which incorporates mustard into the sauce.

Spicy Creamed Greens with Roots

1 bunch mustard greens, trimmed and finely chopped

1 lb rutabagas or turnips, peeled and cubed

2 medium-sized potatoes, cubed (peeling is optional)

1/2 cup chopped onion

1-2 cups broth or water

1 cup sour cream

2 Tbs prepared mustard (Dijon, Honey or other style, or substitute 1 tsp dry mustard)

1 Tbs cider vinegar

1 Tbs sugar or honey (optional--depending if you want a slightly sweet, honey-mustard type sauce or not)

Salt and pepper to taste

Heat 2-3 Tbs oil in a large saucepan or skillet. Add, onions, potatoes and rutabagas/turnips and saute (stirring occasionally) over high heat for 8-10 minutes, until vegetables start to brown and get tender. Add 1 cup broth or water to the pan and quickly stir/scrape to deglaze the browned bits; cover and cook over medium heat 5 minutes more, or until vegetables are fully cooked. Add chopped greens, stir and cover. Cook 3-5 minutes, until greens are wilted and vibrant. Meanwhile, whisk together sour cream, mustard, vinegar and honey (if using) in a small bowl. Reduce heat to low, add sour cream mixture, along with additional broth as needed to make a not-too-thick sauce for the vegetables. Season with salt and pepper to taste.

**Make this a well-rounded meal by adding chopped hard-boiled eggs, chopped ham or sausage if desired.

Mashed Yellow Turnips (Rutabagas) With Crispy Shallots

This recipe is also from Barefoot Contessa: Family Style by Ina Garten, p 113, but I found the link so I didn’t have to type it all out.
http://www.foodnetwork.com/recipes/ina-garten/mashed-yellow-turnips-with-crispy-shallots-recipe/index.html 

~ Posted for Betsy Buford.   

Vegetable Lentil Soup

Here's a delicious vegetarian recipe that will use up all the extra veggies in your crisper drawer.

Essential ingredients:

1/2 large yellow onion
3-5 carrots (about 1.5 cups chopped)
4 celery stalks (about 1.5 cups chopped)
4-6 cloves garlic
1 TBSP thyme leaves
1 tsp oregano
2 bay leaves
2 16 oz cans tomatoes plus juice
1 cup green or brown lentils, rinsed
1.5-2 liters stock (I used mushroom but chicken or beef would work as well as a non-vegetarian option)
Olive oil

Optional ingredients - use whatever you have on hand and would like in the soup. This is what I had:

1 red bell pepper
3/4 c. flat-leafed parsley
1/4 c. freshly shelled peas
6 i'itoi (green) onions, white and green parts
2 cups chopped greens - I used mizuna but kale or chard would work nicely too

Chop the veggies ahead of time and keep in separate piles.

Put about 2 TBSP olive oil into a large soup pot. Heat until the oil starts to shimmer, then add the onion, carrot and celery to the oil. Cook on medium heat until the carrots start to soften; about 7 minutes. Stir often. The vegetables should sweat, not brown.

Add the garlic, thyme, oregano and optional veggies (minus greens) to the pot. Cook, stirring often, for about three minutes, until you can smell the garlic cooking.

Add the stock and lentils to the pot. Chop the tomatoes and add them and the juice from both cans*. Stir it all together and add the bay leaves. Poke them down into the liquid.

Cover and bring the soup to a boil and reduce heat to simmer. Cook for 45 minutes, then check the lentils for tenderness. Cook longer if needed. Once the lentils are tender, season the soup to taste with salt** and cracked pepper. Fish out the bay leaves and discard them. Add the greens to the pot. Cover and cook for another 20 minutes.

*This is very much a tomato-based soup. If you don't want such strong tomato flavor, reduce to one can and add two more cups stock to the recipe.
**Add salt at the very end. If it is added earlier in cooking, the lentils will be tough.

Serve with a salad and hot bread with butter. YUM.

What else would work well in this soup? Turnips, added with the greens. Kohlrabi, added with the 2nd batch of veggies. Spinach, added about five minutes before serving. 1/4 c. wheat berries, added with the lentils.

It's a versatile recipe! Enjoy!

Roast Chicken with Roasted Roots

This chicken was so amazingly delicious and simple to prepare I might have a hard time cooking it any other way from now on. And, doesn't it look beautiful?! It was completely satisfying to have a meal like this with pastured, local chicken and organic CSA veggies and sharing it with good friends and conversation.

To Prepare:

Thaw the chicken and remove the neck and give the chicken a good rinse and pat dry. Make a paste of rosemary, garlic, salt and pepper and olive oil. Rub it under the skin, in the chest cavity and all over the bird. We put the chicken on a cooling rack over a cast iron pan in a 385 degree oven which allows the drippings to collect in the pan. While the chicken starts to cook, chop up some potatoes, beets and turnip (any root veggie would be great) and toss with some olive oil, salt and pepper and rosemary and thyme. Once the chicken has cooked for a a bit, add the roots to the cast iron pan and allow to cook stirring every so often. Once the chicken has about a half hour left to cook, we transferred the bird off the cooling rack and placed it atop the veggies. I think cooking time averages about 20 minutes per pound so it will vary depending on the size of the bird. Once it is done (juices will run clear), take it out of the oven and let it rest before cutting. We served it with a delightful CSA veggie salad and it fed 4 hungry women who enjoyed every bite!

Ruby Root Slaw

A delicious and quick and simple side dish to prepare with all these wonderful root (and not) vegetables we've been getting lately! And the color is absolutely amazing! For a super easy way to section oranges and grapefruits, check this out--practically as easy as peeling the fruit!

http://veganyumyum.com/2007/01/making-pretty-orange-segments/


1 ruby-red grapefruit or 1 large orange
1 small/medium raw beet
1 large or 3-4 small kohlrabi bulbs
3-4 small salad turnips
2-3 carrots
1 Tbs olive oil
Salt and pepper to taste

Prepare grapefruit or orange sections--another easy way is to halve the fruit and scoop out the sections with a grapefruit spoon, but they definitely aren't as pretty or as large as doing it the "proper" way! Peel remaining vegetables as desired (of course I peeled the beet and removed the skin and woody layer from the kohlrabi, but the turnips and carrots kept their skins).

Grate the vegetables into a bowl, toss with grapefruit (and any juice that remains in the membranes--just give it a good squeeze over the bowl), olive oil, salt and pepper and enjoy!

I have to say, this is the first time I have eaten raw beets and actually enjoyed them! I think the secret was to not have them front and center, as the bulk of this salad comes from the other vegetables and the beets are added mostly for color (and really only made it into the salad because I still had one lingering in my fridge!). You could also make this without the grapefruit or orange if desired, and substitute a tablespoon or two of red wine or balsamic vinegar.

Winter Wheat Soup

Winter wheat soup, another epicurious recipe, is a great way to use wheat berries and a lot of other veggies we get from CSA. You can spice it up however you like! I often tear up kale and mix it in, toss in a few cloves of garlic, and use veggie or chicken stock. This soup freezes very well and is perfect when you've got a cold.

• 1 cup (210 g) wheat berries or spelt
• 1 large carrot, peeled, halved lengthwise, and cut across into thin slices
• 2 medium parsnips, peeled, cut in half lengthwise and then across into 1/4-inch (.5-cm) slices
• 1 medium turnip, peeled and cut into thin wedges
• 2 large leeks, white part only, split in half lengthwise, washed well, and cut across into thin slices
• 1 medium sweet potato, peeled and cut into 1/2-inch (1-cm) cubes
• 3 medium ribs celery, peeled and cut across into thin slices
• 2 tablespoons coarse salt
• freshly ground black pepper, to taste

In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.

Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.

Season with pepper.

Turnips!

Enjoy these turnip recipes submitted by two fellow CSA members. Don't toss the turnip greens out either, they are super nutritionally dense (high in vitamins A, C, E, B6 and folate, calcium, and fiber). They are similar to mustard greens in flavor and preparation.

Crunchy Turnip Crumble

several turnips
2 T butter
1 T brown sugar or agave nectar
2 eggs
1 t baking powder
1/2 t salt
1/2 t white pepper
fresh nutmeg, grated
for TOPPING, mix together:
whole grain breadcrumbs
2 T melted butter

Boil peeled, chopped turnips until tender. Mash with 2 T butter. Mix dry ingredients with turnips and eggs, well beaten. (Or puree the whole thing in a food processor). Place mixture in a casserole dish and sprinkle with topping. Bake 25 minutes at 350.
(courtesy of CSA member Hilary)

Root Veggies Casserole

6 to 7 med. turnips and/or sweet potatoes peeled and cut into 2 x 3/8inch strips (whatever root veggies you have)
1 sm. onion, chopped
2 lg. carrots, scraped and cut into 2 x 3/8 inch strips
1/2 tsp. salt
1 c. frozen English peas, thawed
1 (4 oz.) jar chopped pimento, drained
1 (10 oz.) can cream of chicken soup, undiluted (cream of mushroom if desired)
1 (8 oz.) carton commercial sour cream
1/4 tsp. dried whole basil
1 3/4 c. herb-seasoned stuffing mix (bread crumbs or smashed crackers)
1/4 c. butter, melted

Place the first 4 ingredients in a Dutch oven; cover vegetables with water, and bring to a boil. Cover and cook 5 to 10 minutes or until vegetables are tender; drain. Add peas and pimiento; set aside.
Combine soup, sour cream, and basil; stir into vegetable mixture.Spoon into a greased 9 inch square baking dish. Combine stuffing mix and butter; spread mixture over casserole. Bake at 350 degrees for 25to 30 minutes. Yield: 8 servings.
(courtesy of CSA member Heather Thomas)