Winter has always meant soups, stews and chili. But, Mother Nature has seen fit to continue to keep us blanketed in snow and I am getting tired of one bowl meals. I never thought I would say that. Lol
I happened to mention my need for a change to an online friend and she asked if I had any root vegetables stored away. The larder is getting a wee bit low but I still have some onions, beets and turnips. She was sweet enough to share one of her favorite recipes with me and she didn't even know that I am a turnip lover from way back! My dad was one of those guys who would eat anything that you put in front of him...even if he didn't know what it was. Mom was a super cook and her turnips were mashed and loaded with butter. We'd always laugh because dad would ask what kind of potato she used! Poor dad, just eat and be happy. :) So, this recipe will surely bring back some wonderful memories for me...I can't wait to try it. I'm thinking a spinach salad on the side. My hubby is thinking pork chops. Whatever, this recipe sounds wonderful and I thank my friend for sharing it.
1/2 cup onion, chopped
1 tablespoon butter, melted
3 cups cooked and mashed turnips
2 eggs, separated
3 tablespoons flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
pepper to taste
1/2 cup fine breadcrumbs
In a small skillet, cook onion in 1 teaspoon of the melted butter until tender, about 4 minutes.
Beat egg whites until stiff; set aside. Beat egg yolks with the milk; stir in the flour, baking powder, salt, nutmeg and pepper. Stir egg yolk mixture into the mashed turnips. Fold in beaten egg whites.. Turn mixture into a lightly greased 6 cup baking dish.
Combine bread crumbs and remaining melted butter. Sprinkle over the turnip mixture and bake in a preheated 375 degree oven for about 30 minutes or until puffy and golden!
By the way...only 58 days and a wake up
until the 2014 Bluegrass Farmers' Market opens on April 12th!