Turnip Puff

I spotted this recipe in the Royal Nova Scotia International Tattoo Cookbook when I made my veggie samosas. I saved it, thinking ahead to the CSA that we joined for the summer and knowing that I didn't have enough ideas to eat our way through a box of turnip, should it arrive.
This recipe was easy and can be frozen before cooking. It reminded me of a souffle when it was piping hot from the oven. It would make a great (unique) side dish instead of your traditional (watery) mashed turnip. We'll definitely be calling on this recipe should our CSA be turnip-rich!

3 cups hot mashed turnip
3 Tbsp butter
2 eggs, beaten
3 Tbsp flour
1 Tbsp brown sugar
1 Tbsp baking powder
1/8 tsp pepper
1/2 tsp salt
1/2 tsp paprika
dried bread crumbs and butter for the top

Combine turnip, butter, and beaten eggs. Mix thoroughly until butter is completely melted. Add flour, sugar, baking powder, pepper, and salt. Mix well. Spread into a buttered casserole dish. Top with dried bread crumbs and paprika, and dot with butter. Bake for 25 minutes a 375'.


As a total side note: My son's doctor recommended turnip when he had some...ahem...digestive issues as a baby. He said: "Forget prunes. Turnip is the way to go!"

5 comments:

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  2. Jane, what CSA did you join? I tried to join the one on Kingston Peninsula but it was full. Any other ideas?!

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  3. If you freeze this, do you add any time to the baking time? I'm making this for my TG meal on Fri, but I'm going to mix it up and freeze it now.

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  4. Jen - I've never frozen this myself, and the original recipe simply states: "can be frozen before baking."

    I would add some time, but not too significant of an amount as the turnip has already been cooked. I would also think that thawing before baking would allow it to rise/puff more, and be less dry. Hope that helps a little!

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  5. Thanks so much for getting back to me. I'll let you know how it goes\.

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