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CarbsPerServing:
26 total recipe Effort:
Easy
Ingredients:
3 small turnips -- tennis-ball sized
3 tablespoons butter -- melted
2 tablespoons sour cream2 eggs -- beaten
1/4 cup grated parmesan cheese
salt and pepper -- to taste
Direction:
Peel turnips, making sure to remove the tough top bits; place
in a
saucepan.
Cover with water and bring to a boil. Cover with pan lid,
lower heat
and immer for about an hour until tender. Drain then cut into
chunks
small
enough to fit in your food processor. Place chunked veggies,
butter,
and
sour cream in a food processor and puree. Add beaten eggs and
cheese
and
whirr some more until ingredients are well-mixed (it won't
take
long). Pour
into casserole dish and bake for about 20 minutes at 350F
until it's
a
little brown on top and edges (or you can nuke it for about
7-10
minutes).
You might want to experiment the first couple of times you
make it
to see
how brown you like the top. You can sprinkle a little more
cheese on
the top
before baking, if you like. Makes 4 servings.
(You can also cube the turnips ahead of time then simmer and
it
doesn't take
so long to cook, but some turnips are so hard to cut when raw
that
I've
given up on that technique and just boil them whole.)
Optional: add a garlic clove to the cooking veggies and puree
along
with
everything else; adds .25 carbs to each serving.
Other options: 1/4 tsp dill, crumbled bacon, etc.
Fluffier than other mashed-potato substitutes, because of the
egg
baked in.
Mmmm!
***
For
Details about Ingredients , check your nearest American Store
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