3 small turnips, tennis-ball sized
3 tablespoons butter, melted
2 tablespoons sour cream
2 eggs, beaten
1/4 cup grated parmesan cheese
1Peel turnips, making sure to remove the tough top bits; place in a saucepan.
2Cover with water and bring to a boil.
3Cover with pan lid, lower heat and simmer for about an hour until tender.
4Drain then cut into chunks small enough to fit in your food processor.
5Place chunked veggies, butter, and sour cream in a food processor and puree.
6Add beaten eggs and cheese and whir some more until ingredients are well-mixed (it won't take long).
7Pour into casserole dish and bake for about 20 minutes at 350°F until it's a little brown on top and edges (or you can nuke it for about 7-10 minutes).
8You might want to experiment the first couple of times you make it to see how brown you like the top.
9You can sprinkle a little more cheese on the top before baking, if you like.
- Calories 165
- Calories from Fat 127 (77%)
- Amount Per Serving %DV
- Total Fat 14.2g 21%
- Saturated Fat 8.1g 40%
- Monounsaturated Fat 4.1g
- Polyunsaturated Fat 0.8g
- Trans Fat 0.0g
- Cholesterol 136mg 45%
- Sodium 225mg 9%
- Potassium 139mg 3%
- Total Carbohydrate 3.6g 1%
- Dietary Fiber 0.8g 3%
- Sugars 2.0g
- Protein 6.2g