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3 small turnips -- tennis-ball sized
3 tablespoons butter -- melted
2 tablespoons sour cream
2 eggs -- beaten
1/4 cup grated parmesan cheese
salt and pepper -- to taste
How To Prepare:
Peel turnips, making sure to remove the tough top bits; place in a saucepan.
Cover with water and bring to a boil. Cover with pan lid, lower heat and
simmer for about an hour until tender. Drain then cut into chunks small
enough to fit in your food processor. Place chunked veggies, butter, and
sour cream in a food processor and puree. Add beaten eggs and cheese and
whirr some more until ingredients are well-mixed (it won't take long). Pour
into casserole dish and bake for about 20 minutes at 350F until it's a
little brown on top and edges (or you can nuke it for about 7-10 minutes).
You might want to experiment the first couple of times you make it to see
how brown you like the top. You can sprinkle a little more cheese on the top
before baking, if you like. Makes 4 servings.
(You can also cube the turnips ahead of time then simmer and it doesn't take
so long to cook, but some turnips are so hard to cut when raw that I've
given up on that technique and just boil them whole.)
Optional: add a garlic clove to the cooking veggies and puree along with
everything else; adds .25 carbs to each serving.
Other options: 1/4 tsp dill, crumbled bacon, etc.
Fluffier than other mashed-potato substitutes, because of the egg baked in.
Number of Servings:
Carbs per serving - include all nutritional information if known: