Monday, January 28, 2008

AMBER TURNIP PUFF CASSEROLE

  • 2 cups cooked, mashed turnips, cooled
  • 1 cup bread crumbs
  • 1/2 cup melted butter or ghee
  • 1 teaspoon honey or agave nectar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 eggs, separated

    Combine turnips, bread crumbs, butter, sweetener, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole.


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