In the shadow of the recent kale/broccoli/sweet potato trends in cooking magazines, turnips are an undervalued vegetable in North America. I use my mom’s recipe for these nifty neeps for Sunday dinners and even for a Thanksgiving side dish. They are a little extra work, but well worth the effort. The turnips can be peeled, diced, cooked and mashed a couple days ahead of time and reheated just before you add the egg etc., which is handy for holiday meals.
2 cups hot mashed turnip
2 Tbsp. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 Tbsp. butter
1 egg, separated
Boil turnips, drain and mash. (This can be done in advance and reheated before proceeding.) Add dry ingredients and butter to hot turnips. Beat till light; add beaten egg yolk. Cool slightly. Beat egg whites, fold into turnips. Place in greased baking dish, or 5 greased ramekins. Bake at 375 for 20 minutes.
It has a fluffy texture and tastes quite lovely. Enjoy!