Submitted by: Helen Banham
Prep Time: 30 Minutes
Cook Time: 0 Seconds
Servings: 6
I know most people HATE turnips, but everyone loves this recipe, even my granddaughters. ** I save the front & back crusts from my spelt bread, in the freezer, then when I have enough crusts I whizz them in the blender & refreeze the crumbs for all kinds of recipes. But you do not have to put bread curmbs on top of the Turnip Puff if you don't want to.
1 1/2 tsp. lemon juice
sea salt & black pepper to taste
1 pinch nutmeg
1/2 c. breadcrumbs, made from sprouted spelt bread
1 tsp. butter
6 c. turnips, fresh, organic
2 tbsp. coconut oil
2 egg
3 tbsp. spelt flour
1 tbsp. coconut sugar
1 tsp. baking powder
Cook the turnip or rutabaga till tender, drain & mash with a potato masher or fork. Add coconut oil & Beaten eggs (This can be done 2 days ahead BUT do not put the eggs in at this stage, add the eggs with the dry ingredients on the day of serving) Combine flour, honey, baking powder, salt & pepper & nutmeg. Stir into turnip mixture with the lemon juice. Pour into a buttered casserole. Mix bread crumbs and softened butter, sprinkle on top of turnip puff (if using bread crumbs). Bake @ 350F for 40 - 45 minutes or until brown on top. At a pinch if the oven is too full with other meats & vegs, you can zap it in the microwave for about 10 - 15 minutes as most of the stuff is cooked - the eggs are the only uncooked ingredents in this casserole.
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