It’s true. I hate turnip. As a kid, my mom served it boiled and mashed. (Yuck. Sorry mom.) As an adult, I once had a friend offer me a “turnip cookie”, which turned out to be thinly sliced, raw turnip. (Yuck. Sorry Jeff.) It’s probably one of the few vegetables I don’t like.
And what better way to tackle turnip than to test out a brand new recipe on a crowd of strangers who invited me to be the guest speaker at their sustainability potluck? (Eek. Sorry St. Margaret’s Bay.)
Enter the turnip puff…
3 cups turnips – cooked and mashed
3 tbsp Butter
2 Eggs – beaten
3 tbsp Flour
1 tbsp Brown sugar
1⁄2 tsp Salt
1⁄2 cup Bread crumbs
Sprinkle of Paprika
Combine mashed turnip, butter and beaten eggs. Add dry ingredients and mix well. Pour into greased casserole dish. Top with bread crumbs. Sprinkle paprika on top. Bake at 375°F for 25 minutes. Serve.
I also have another version of the turnip puff recipe in the Food Action Committee cookbook, Eating By the Seasons, which calls for nutmeg instead of paprika and also a tablespoon of baking powder. Feeling experimental, I did add the baking powder. (I’m not sure if it made it fluffier or not.)
Anyway, the end result was VERY positive. I got good reviews from my fellow potluckers and I might just be tempted to buy another turnip.
Yours in food,