Turnip Pudding
- Ready In:
- 1hr 50mins
- Ingredients:
- 9
- Yields:
-
10 portions
- Serves:
- 10
ingredients
- 2 large turnips
- 3 large eggs
- 12 ounces sweetened condensed milk
- 3 tablespoons 1% low-fat milk
- 3 tablespoons honey
- 1 1⁄2 tablespoons lemon juice (about half a lemon)
- 1 teaspoon cinnamon
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon kosher salt
directions
- Dice the turnips into 3/4" cubes and cover with water by about 2 inches in a pot with a lid. Bring to a boil, reduce to a simmer, and cook until soft. This takes about 30-40 minutes. Remove from the heat but keep the turnips covered and in the water for another 20 minutes.
- Drain the water from the turnips and mash them with a potato masher.
- In a separate, large bowl, whisk the eggs, condensed milk, and 1% milk until completely incorporated. Add the honey, lemon juice, cinnamon, thyme and salt and stir to combine.
- Combine the egg mixture and the mashed turnips and blend until smooth.
- Pour into a greased loaf pan and set in ban marie. Place into a 350 degree oven on the middle rack for 1 hour, turning it halfway through.
- Remove from the oven, let it cool and set a bit before placing in the refrigerator until thoroughly chilled.
- Remove and serve with whipping cream, berries, or simply as-is.
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RECIPE SUBMITTED BY
David J Rust
Minneapolis, 0
A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting.
I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here.
Thanks for following me and hanging in there during this relative slow period in my life.