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Turnip Puff Casserole

This dish can be done ahead of time and any leftovers can be frozen. Try this instead of the usual carrots and turnip for a holiday vegetable. Note that you can easily make this recipe gluten-free.


6 cups cubed turnips
2 tablespoons butter
2 eggs, beaten (preferably organic cage-free)
3 tablespoons flour (choose coconut flour or other gluten free flour to make recipe gluten-free)
1 tablespoon raw brown sugar, packed (or better still, use coconut sugar)
1 teaspoon aluminum-free baking powder*
Himalayan or sea salt and pepper
1 pinch nutmeg
1/2 cup fine breadcrumbs**
2 tablespoons butter, melted

*Make your own aluminum-free baking powder with this simple recipe:

Aluminum-Free Homemade Baking Powder

**For a gluten free recipe, choose gluten-free bread crumbs or else make your own savory bread crumbs with this recipe:

Savory Gluten Free Waffles (Use these to make gluten free bread crumbs)

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Cook turnip until tender, drain and mash (by hand).

2. Add butter and eggs and beat well.

3. (This can be done the a day ahead).

4. Combine flour, sugar, baking powder, seasoning and nutmeg.

5. Stir into turnip mixture.

6. Pour into a buttered casserole dish.

7. Mix breadcrumbs and butter and sprinkle on top.

8. Bake at 375 for 25 minutes or until light brown on top.

Serves 6.

Per Serving: Calories 187.1 g, Total Fat 9.9 g, Cholesterol 82.3 mg, Sodium 305.4 mg, Carbohydrates 20.3 g, Dietary Fiber 2.8 g, Sugars 7.8 g, Protein 4.9 g

Original recipe and image source: http://www.food.com/recipe/turnip-puff-13473


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