| Recipe info |
Category:
Fruits, grains/veggies
Rating:
0.00
Contributor:
n/a
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Turnip or Rutabaga Custard
2 pounds turnips or rutabagas, peeled and diced (about 4 medium turnips or 1 small rutabaga)
1 large egg, well beaten
1/3 cup crushed saltines
2/3 cup half-and-half or evaporated milk
1 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded mild Cheddar cheese
1/8 teaspoon nutmeg, or to taste
PREPARATION:
Cook diced turnips in boiling water until tender, about 15 minutes; drain well. Mash turnip with a potato masher and drain off any excess liquid. Stir in beaten egg, saltines, milk, salt and pepper, shredded cheese, and nutmeg; mix until well blended. Pour into a generously buttered slow cooker. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours.
Serves 4. |
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