Wash, peel and slice the turnip into small pieces.
Add turnip to a pot and cover with water. Bring to a boil, then reduce to let simmer. Cook until turnip is tender when poked with a fork.
Drain the cooked turnip then add to a bowl.
Mash the turnip using a potato masher or hand mixer (I found success using a wood masher first, followed by hand mixer to finish the job).
Spray a casserole dish with nonstick cooking spray.
Beat two eggs with a fork.
Add in the sugar, flour, baking powder, salt and pepper. Mix together.
Pour into the mashed turnip bowl and mix.
Crush 1 cup worth of crackers with your hands.
Melt 3 Tbsp of butter in the microwave, then add crackers and mix together.
Pour the mashed turnips into greased casserole dish. Sprinkle the buttered cracker crumbs over top. Bake for 30-35 minutes, or until edges begin to turn golden brown.
Remove from oven and top with fresh tomato slices. Serve and enjoy!
Recipe Notes:
Leftovers can be stored in an airtight container in the fridge up to 4-5 days. Remove tomatoes while reheating in the microwave.
This recipe does not freeze well. The crackers will just get mushy.
Use a vegetable peeler or knife to slice off outer skin of turnips.
Turnips absorb excess water. Drain any excess liquid after mashing them.