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