Turnip Souffle

Who would have thought that Turnips could be so tasty?  There are so many wonderful things that can be done with Turnips that will leave your tastebuds satisfied.  My mother-in-law always seems to find such great recipes and always takes the time to make sure that everything she makes is gluten free for me.  I can't thank her enough for all her great cooking and inspiration!

This recipe was given to her by one of the "little old ladies" in her dance class and it is a keeper!  I only made a few modifications but think I might try another version that is strict Paleo, not sure that it actually needs the flour, but if it does I'll give coconut flour a shot.  Enjoy!

Ingredients:

• 2 large or 4-5 medium sized  turnips
• 5 tablespoons butter (grass fed)
• Salt to taste
• 2 tablespoons coconut nectar or honey
• 3 organic eggs
• 1/4 cup gluten free flour (I used Pamelas)
• 2 tablespoons grass fed organic milk or cream

Instructions:

1. Peel turnips and cut into cubes
2. Bring water to a boil in medium to large pot. 
3. Add turnips to pot and cook until soft texture.
4. Drain water and add turnips to food processors.  Mix until smooth.
5. In a large mixing bowl add turnips, butter and salt to taste.
6. Add agave, eggs and mix well.
7. Add flour and milk and mix until mixture is like a thin cake mix.
8. Pour into an buttered or oiled casserole dish.
9. Bake at 400 degrees 30-45 minutes (might need to cover with lid or foil for the last 1/2 of time).

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