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.