Turnip & Parsnip Casserole

Turnip & Parsnip Casserole
(submitted by Sharon Knill recipe from the Knills' Canadian kitchen)

1 large turnip, peeled, cubed and boiled until tender
2 large parsnips, peeled, cubed and boiled until tender
2 tbs butter
1 tbs milk
2 tsp salt
1/2 tsp pepper
1 tbs cracker crumbs
2 tbs parmesan cheese
2 tsps butter

Preheat oven to 325 degrees.

Whip the cooked turnip and parsnips together until the mixture is fluffy.
As the next four ingredients (butter, milk, s&p). Spoon mixture into a small casserole dish.
Combine the cracker crumbs and parmesan cheese and sprinkle on top. Dot with the remaining 2 tbs butter. Bake in the preheated oven for 15-20 minutes or until lightly browned on top.