We grew a lot of turnips last year and we kept wondering how to cook them (other than the classic ways!) So, here’s a unique way to cook turnip!
This recipe makes a small amount (I would not usually turn on the oven unless I am cooking something bigger) but it’s easy to double/triple.
- Toss the turnip pieces with the olive oil and salt and roast at 350 degrees for about 45 minutes, or until they are soft and slightly golden. Put the roasted turnip pieces in the blender to cool for about ten minutes. Add the milk to the turnips and puree until smooth
- In a small mixing bowl, combine the eggs, sugar, and vanilla with a whisk. Add a pinch of salt. Stir in the turnip puree. The consistency will be quite thin at this point
- Pour the custard mixture into four small ramekins. Place the ramekins in a roasting pan, and create a water bath by filling the roasting pan with about two inches of water. Place the custards in the oven and bake at 350 degrees for about an hour. The custard should become a light golden brown and the custard should be set enough to hold its place in the ramekin when tilted
- Remove the ramekins from the water bath and let cool for about ten or fifteen minutes, or until the ramekins are just cool enough to handle. Garnish with cinnamon and pecans, ice cream, or fresh whipped cream, depending on your preference, and serve. The above recipe makes two servings, but can easily be doubled for additional guests.
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