I came up with this recipe when I was pregnant because I had a goal to try a new vegetable, (or one I didn't eat very often) every time I went to the grocery store. I never have really loved the taste of turnips, so I got them home and did some creative thinking to see if I could cook up something yummy. Luckily this turned out fabulously my first try!
My pregant belly :)
The second time I made this I only had a couple turnips, so I mixed in some sweet potatoes which made for a delightful twist!
Ingredients:
1 1/2 pounds turnips, peeled and sliced
1 1/2 teaspoons salt, divided
1/2 teaspoon sugar
1/2 cup butter or margarine
2 tablespoons all-purpose flour
2/3 cup milk
4 eggs, separated
How to make it:
Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter). Set aside.
In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11-in. x 7-in. x 2-in. glass baking dish.
Bake, uncovered, at 350 degrees for 30 minutes or until golden brown.
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