Recipe by TheGrumpyChef
From Fabulous Fat-Free Cooking, a great way to use up the bag of turnips the helpful neighbor lady gave you!
Top Review by Chef*Lee
I like the concept of this and the flavor is pretty good. They are fun to make. I used chicken broth instead of veggie stock. I peeled my turnips because the skin is bitter ( I learned that with other turnip recipes that I have made) I used 3 eggs instead of egg substitute. I had to bake mine for 40 minutes probably because of my change in the eggs. I will definitely try these again with the egg substitute and maybe some of the oranges actually blended in with the custard to give it more orange flavor. Thanks for posting!!
- 170.09 g can mandarin oranges
- 354.88 ml vegetable stock
- 4.92 ml low sodium soy sauce
- 4.92 ml packed brown sugar
- 1.23 ml minced fresh ginger
- 473.18 ml sliced turnips
- 177.44 ml fat free egg substitute
- 118.29 ml evaporated skim milk
- ground black pepper
Directions See How It's Made
- Preheat the oven to 350 degrees F, and coat four 3/4-cup ovenproof custard cups with no-stick spray.
- Drain the oranges, reserving 1/2 cup of the juice. Place juice in a medium no-stick sauce pan. Set oranges aside.
- To the saucepan with the juice, add the stock, soy sauce, brown sugar, and ginger, and bring to a boil over med-high heat.
- Add turnips, cover, reduce the heat to medium, and simmer for 15 minutes or until turnips are tender. Drain well.
- Place the turnip mixture in a blender or food processor. Puree until smooth.
- Add the egg substitute and milk. Process just to combine. Season with salt and pepper.
- Spoon into the prepared custard cups, tapping each one lightly.
- Smooth the topsand place in an 8x8-inch baking dish.
- Add hot water so that it comes halfway up the sides of the custard cups.
- Bake ofr 20 minutes, or until a knife inserted in the center comes out clean.
- Carefully remove the baking dish from oven.
- Gently remove the cups form the water.
- Garnish with the reserved oranges.