JUDY’S WHIPPED TURNIPS

Posted by Carole-Anne on January 3, 2008

Did you know that turnips were native to Europe and central Asia and were first cultivated in the Middle East over 4000 years ago?  Ironically, turnips were and are still used as table and pig food in eastern Europe.  Well, we have found a much better healthy recipe than using than food for hogs! 

Healthy Recipes has found the rutabaga actually evolved from a cross between a turnip and a cabbage, strangely enough; therefore, it has more vitamin C than the turnip itself. Personally, I prefer turnips as I love that nippy taste it has, and often, I cook potatoes and turnips separately; then whip together with just a touch of butter.  But, check this recipe out.  It has everything for taste and offers the benefits of Vitamin C as well as some calcium and potassium.

INGREDIENTS:

3 cups mashed cooked turnips
3 tbsp butter
2 eggs beaten
3 tbsp Nutri-flour
1 tbsp brown sugar
1 tsp baking powder
1 tsp sea salt
Nutmeg to taste
Freshly ground pepper to taste
1 tbsp melted butter
1/3 cup whole wheat bread crumbs

NEXT TO DO:

Preheat oven to 375 F degrees.
 
Combine breadcrumbs and melted butter. Set aside.

Using virgin olive oil, grease 1-1 1/2 quart casserole.

Combine turnip, butter, egg, beating together thoroughly.

Add flour, sugar, baking powder, salt, pepper and nutmeg. Mix until well blended.

Put turnip mixture in casserole and top with buttered crumbs.

Bake 25 minutes.

Serves 6.  This healthy recipe will melt in your mouth.