Turnip Puff
Hubby and I celebrated Thanksgiving at our house on the Friday after Thanksgiving. I didn’t want to go too overboard with the menu so I asked Hubby what the one side dish he needed on the table to make it feel like Thanksgiving. For me, it is the green bean casserole. For Hubby, it is mashed turnip. I decided to make this turnip puff instead of just heating up some frozen mashed turnip.
Hubby said these were the best turnips he had ever had (don’t let his mom find out!) The flour and eggs made the turnips more hearty and less watery. The paprika and bread crumbs on top add a nice flavor and texture as well. If you are looking for a holiday side dish, I highly recommend this one!
One other thing. You can make this ahead of time and freeze it. Then just let it defrost a few hours prior to baking it.
Turnip Puff
Yield: 6-8
Ingredients:
3 cups hot mashed turnip
3 Tbsp butter
2 eggs, beaten
3 Tbsp flour
1 Tbsp brown sugar
1 Tbsp baking powder
1/8 tsp pepper
1/2 tsp salt
1/2 tsp paprika
dried bread crumbs and butter for the top
Directions:
Combine turnip, butter, and beaten eggs. Mix thoroughly until butter is completely melted.
Add flour, sugar, baking powder, pepper, and salt. Mix well.
Spread into a buttered casserole dish.
Top with dried bread crumbs and paprika, and dot with butter. Bake for 25 minutes at 375.
Recipe from Me Likey Food, originally from Royal Nova Scotia International Tattoo Cookbook
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This sounds like a tasty dip, and I love that it’s so colorful! I can definitely relate – I’m not into the Superbowl game this year (we recently moved, too, and I prefer college football), but I am ALL about the food!
beantownbaker — January 25th, 2013 @ 6:12 pm
Were you guys moving during the holidays? We moved into our apartment on 12/21. It was rough… Even when it’s teams that I like, it’s still mostly about the food 🙂
i do love football food, and i’ve been meaning to try my hand at collard greens 😉
We didn’t move as recently as you! We made our move in October…and I’m just starting to feel settled. It is rough… Of course, the kitchen was the first room put together!
Approximately how much collard greens do you need? Can you use canned? This sounds terrific…like a soul food dip!
beantownbaker — January 27th, 2013 @ 4:08 pm
Sorry about that. Missed a key ingredient in the recipe. I updated it now. I used a pound of fresh collard greens. I haven’t tried it with canned. Let me know how it goes if you do.
I’m so not into the Super Bowl this year either, but I can always get behind some football food. I’m still trying to decide what to make for next weekend. This dip sounds so good!
YUM! I’ve never seen collards in a dip before.
Hey love this recipe. it is actually my daughters FAVORITE MEAL! but i want to know how do i make this into a freezer meal? should i do anything differently? or just make as directed and put them from oven to freezer?