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Baked Turnip 'Taters
Recipe By :monty
Categories:Veggies
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
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. Mmmm!
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688 Calories (kcal);
56g Total Fat; (71% calories from fat); 24g Protein; 26g Carbohydrate;
496mg Cholesterol; 1095mg Sodium |
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