Best Baked Turnip Taters Low Carb Diabetic Recipes

BAKED TURNIP 'TATERS, LOW CARB DIABETIC

Steps:

• Peel turnips, making sure to remove the tough top bits; place in a saucepan.
• Cover with water and bring to a boil.
• Cover with pan lid, lower heat and simmer for about an hour until tender.
• Drain then cut into chunks small enough to fit in your food processor.
• Place chunked veggies, butter, and sour cream in a food processor and puree.
• Add beaten eggs and cheese and whir some more until ingredients are well-mixed (it won't take long).
• Pour into casserole dish and bake for about 20 minutes at 350°F until it's a little brown on top and edges (or you can nuke it for about 7-10 minutes).
• You might want to experiment the first couple of times you make it to see how brown you like the top.
• You can sprinkle a little more cheese on the top before baking, if you like.
• (You can also cube the turnips ahead of time then simmer and it doesn't take so long to cook, but some turnips are so hard to cut when raw that I've given up on that technique and just boil them whole.) Optional: add a garlic clove to the cooking veggies and puree along with everything else; adds.
• 25 carbs to each serving.
• Other options: 1/4 tsp dill, crumbled bacon, etc.
• Fluffier than other mashed-potato substitutes, because of the egg baked inches.
• Mmmm!
• The carb count on these might be a bit off, but they wouldn't be much more.
• Turnips are pretty low.

TURNIP BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch casserole dish.
• Place turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl.
• Mash turnip, 2 tablespoons butter, salt, and pepper together until smooth.
• Toss apples with 2 tablespoons brown sugar and cinnamon in a bowl.
• Spread half the turnip mixture into the prepared casserole dish; top with half the apples. Repeat with remaining turnip mixture and apple mixture.
• Mix flour, 1/4 cup brown sugar, and 2 tablespoons softened butter by hand in a bowl until mixture is an evenly coarse meal-texture; sprinkle over casserole.
• Bake in the preheated oven until cooked through and bubbling, about 1 hour.

BUTTER ROASTED TURNIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the turnips on a baking sheet. Scatter the garlic and thyme over the top. Drizzle with the butter and sprinkle with salt and pepper. Toss to combine.
• Roast until the turnips are tender and golden, about 30 minutes.

TURNIP BAKE

Steps:

• Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.