1/2 Photos of Baked Turnip 'taters, Low Carb Diabetic
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!
My Private Note
Units: US | Metric
- 1Peel turnips, making sure to remove the tough top bits; place in a saucepan.
- 2Cover with water and bring to a boil.
- 3Cover with pan lid, lower heat and simmer for about an hour until tender.
- 4Drain then cut into chunks small enough to fit in your food processor.
- 5Place chunked veggies, butter, and sour cream in a food processor and puree.
- 6Add beaten eggs and cheese and whir some more until ingredients are well-mixed (it won't take long).
- 7Pour 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).
- 8You might want to experiment the first couple of times you make it to see how brown you like the top.
- 9You can sprinkle a little more cheese on the top before baking, if you like.
- 10(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.
- 1125 carbs to each serving.
- 12Other options: 1/4 tsp dill, crumbled bacon, etc.
- 13Fluffier than other mashed-potato substitutes, because of the egg baked inches.
- 15The carb count on these might be a bit off, but they wouldn't be much more.
- 16Turnips are pretty low.
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Nutritional Facts for Baked Turnip 'taters, Low Carb Diabetic
Serving Size: 1 (93 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 163.4
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 8.0 g
- Cholesterol 124.5 mg
- Sodium 242.5 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 0.8 g
- Sugars 2.1 g
- Protein 6.1 g