Prep 0 mins
Cook 20 mins
Fluffier than other mashed-potato substitutes, because of the egg baked in, and very tasty. I've had non-diabetic folks ask for my recipe. :) Mmmm!
- 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 whir some more until ingredients are well-mixed (it won't take long).
- Pour into casserole dish and bake for about 20 minutes at 350°F 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.
- (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 inches.
- The carb count on these might be a bit off, but they wouldn't be much more.
- Turnips are pretty low.
This was a really flavorful dish, came out something like a souffle. I added a couple cloves of elephant garlic and took the suggestion and added 1/2 mozzarella, 1/2 parmesan (probably a little more than 1/4 cup) It came out surprisingly flavorful, and furthermore, it's good for us!
I came across this while looking for alternatives to potatos. The flavor is good but it was missing something for me. I will definitely use this again and see if I can "punch it up" a bit. I might try using mozzarella or even cheddar in place of the parmesan.
I agree that raw turnips are so difficult to cut. After badly cutting my thumb the last time that I peeled raw turnips, I am wary of doing that again. I avoided both cutting and peeling by baking the whole, unpeeled, scrubbed turnips at 400F degrees for one hour in a covered Corningware dish. There is no need to add water or oil because turnips naturally have a high water content. After allowing them to cool, I easily slipped their skin right off and squeezed out the excess juices. A surprisingly huge amount of liquid rendered. I added four cloves of roasted garlic to mimic the garlic mashed potatoes that I adore. Beating the eggs until very frothy is the key to achieving a fluffy soufflé texture. Baked Turnip 'taters rose high into a golden brown delight. Thank you, Julesong, for this creamy, smooth, and delicious side dish.