Submitted by: Helen Banham
Prep Time: 30 Minutes
Cook Time: 0 Seconds
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.
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.