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     Title: Turnip And Carrot Casserole
Categories: Casseroles
     Yield: 1 Batch

     3    Turnips
     2    Carrots
     3 tb Butter
     3    Eggs; beaten
   1/4 ts Salt
   1/4 ts Pepper
     1 ts Apple cider vinegar or other
          -light vinegar

 Preheat your oven to 350 F. Prepare a buttered casserole dish.

 Clean and peel the turnips. Cut them in half and then in pieces. The
 number of pieces will depend on the size of your turnips, but the
 resulting pieces should be bite size.

 Clean the carrots. Peel them if you prefer to do so. Cut into rounds
 1/4" thick.

 Put the vegetables in the prepared dish. Season with pepper and salt.
 Dollop the butter on top of the vegetables. Pour the eggs over the
 dish evenly and allow to settle amongst the vegetables.

 Bake for about 50 minutes until the eggs are starting to set and the
 vegetables soften. Add the vinegar. Cook about 20 minutes more until
 the dish is golden and bubbling and the vegetables are tender when
 poked with a fork.

 Recipe by Marissa Nicosia

 Recipe FROM: <https://rarecooking.com/2018/11/16/
 turnips-and-carrots-for-a-ffridays-dish-of-meat/>

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