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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!

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Laurita November 16, 2002

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.

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vverkin925 August 20, 2002

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.

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Garden Gate Kate October 26, 2014

I used frozen, cubed turnip for this recipe and it was good, but I'm sure that fresh turnip is better. If anyone else is using frozen turnip, drain it well after boiling and press down on it gently to get more water out. I will make this again, it is a nice change from the usual. Thanks!

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mums the word February 22, 2014

Because my turnips weren't tennis ball size, I added another turnip to have the needed amount of turnips and added 2cloves of garlic when I boiled them. I followed the recipe. I did add some salt and pepper when I put them in the processor. The result after the processor seemed too thin. I added 2 Tbs bread crumbs and 1 minced scallion. After baked, it was fantastic, in texture and taste. However, the next time I make it I will only use one one egg. (Won't need the breadcrumbs-which I would prefer not to do.) It was great to have with the gravy I had and I was able to skip the potatoe.

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gypsygal March 04, 2012

Ii used creme fresh instead of sour cream, as thats what i had in the fridge, and cheddar instead of parmesan and this turned out great.I agree with laurita it did come out a bit like a souffle and it was lovely i will be making this a lot, thank you so much for sharing this recipe.

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scots mama January 16, 2011

Was a little doubty about this recipie! Well it turned out great! My hubby and son loved it as well! Nice way to replace the patatoes and what a delicious taste and texture. I will be making this again for sure. Oh! I replaced the parmesan with mozarella cheese and added baby speenachs cut finely.
thanks
Shannon :-)

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Lets fight this! September 22, 2010

We made this last night. My husband and I were very impressed! We did add Mrs. Dash (original bled) for a little kick in flavor.

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Iris dances October 21, 2009

I love turnips and this recipe was a good one for me. I added some cajun seasoning for some extra zing. Thanks!

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Monique in LA June 22, 2007
Baked Turnip 'taters, Low Carb Diabetic