Amish Turnips Food

AMISH TURNIP BAKE - GF RECIPE - (4.3/5)

Steps:

• Trim and peel turnips. Cut into chunks. Bring a 2 quart pan of water to boil. Add 2 tsp table salt and 2 tbsp white vinegar. Add turnips and boil until soft. Drain water. Mash turnips with 2 tbsp butter, cream and egg. Stir in 1/4 cup of the bread crumbs, sweetener and salt. Spoon into a casserole dish. Dot with remaining butter and sprinkle bread crumbs over the top. Bake at 400 degrees for 20 minutes *I used Jennifer Eloff's recipe for Plain Bread, a quick microwave bread which toasted, makes good bread crumbs. Recipe Below 4 servings 165 cal. Jiffy Cinnamon Bread: 7 tbsp ground almonds (105 mL) 31/2 tsp coconut flour (17 mL) 31/2 tsp oat flour (17 mL) 1 tsp baking powder (5 mL) 1/2 tsp cinnamon (2 mL) 1/4 tsp salt (1 mL) 2 to 3 tbsp raisins, snipped (30 - 45 mL) in half 3 eggs 41/2 tsp heavy cream, OR almond milk, OR (22 mL) coconut milk Liquid sucralose to equal 4 tsp (20 mL) SPLENDA® Granular 11/2 tsp olive oil (7 mL) 3 tbsp shredded Monterey Jack cheese (45 mL) Spray an 8-inch (20 cm) square baking dish with nonstick cooking spray. In medium bowl, combine ground almonds, coconut flour, oat flour, baking powder, cinnamon and salt. Stir in raisins. In small bowl, with fork, whisk eggs, heavy cream, liquid sucralose, OR SPLENDA® Granular and olive oil together. Make a well in center of dry ingredients and pour in egg mixture. Sprinkle with cheese and mix everything together really well until the mixture thickens slightly. Pour mixture into prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds (Your microwave might need different timing. Mine is powerful and runs hot.). Remove from microwave oven and immediately cut a cross in the bread dividing it length-wise and horizontally in half into 4 quadrants. Take each half and flip it over to allow the undersides to dry out a bit. When cool, slice each piece in half horizontally so that you have 8 slices of bread that are more or less the size of a slice of store-bought raisin bread. Place in the toaster and toast until nice and brown.. Variation: Plain Bread (great for toast): Omit raisins, cinnamon, sweetener and salt. Instead use 1/4 tsp (1 mL) onion salt. This recipe makes great grilled cheese sandwiches in a grilled cheese sandwich maker. Nutritional Analysis: 8 slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g carbs

SAUTEED TURNIPS WITH SPINACH AND RAISINS

Steps:

• In a skillet (with a lid), heat the olive oil and garlic over medium heat.
• While that heats, peel the turnips and chop them into thin strips, like tiny French fries.
• When oil is heated, add the turnips and raisins and saute for about 3 minutes.
• Pour in the lime juice and cover; let it cook for 5-10 more minutes, allowing turnips to soften.
• Meanwhile, wash and chop or tear up the spinach.
• After 5-10 minutes are up and turnips are tender, stir in the spinach and cook it until it just begins to wilt.
• Remove from heat and sprinkle with nutmeg.

AMISH TURNIPS

Steps:

• Cook turnips until tender.
• Drain, mash and then add 1/2 cup bread crumbs, saving rest for top.
• Add egg, sugar, milk, salt and pepper to taste.
• Mix together; pour into greased baking dish.
• Dot with butter and rest of crumbs.
• Bake 45 minutes at 375 degrees.