The other day my mom got me one of those pre-packaged, peeled and diced packages of turnips. I love root veggies and hadn't enjoyed turnips yet this season so I was excited to find a new recipe for them. But if you do a recipe search for turnips, you'll mostly come up with something along the lines of roasted root veggies. Don't get me wrong, I love roasting root veggies, but I was looking for something with a little more culinary creativity. Coming up short on my favorite recipe websites, I decided to create my own dish.
I love turnips, Funk loves lentils, and with both of these ingredients in the fridge, they were destined to be the perfect pair.
In a large casserole dish, I combined the diced turnips with the pre-cooked and packaged lentils from Trader Joes. There might have been about 2-3 cups of cooked lentils in the package, so plan on that if you're going to make this using dry lentils.
I also mixed in the equivalent of two egg whites (I used Ener-g egg replacer), but I found this ingredient was unnecessary, so you can leave it out. I then added in about 1/2 cup of shredded soy cheese, and a big bunch of chopped fresh dill. I used dill because I happened to have it in my fridge, and it really added some nice flavor. But if you happen to have fresh sage lying around, try that. I think sage goes so well with root veggies and hearty lentils. Any fresh herbs will add a nice dose of healthy antioxidants.
I dashed in some salt and pepper to taste and baked it in the 350 degree oven for about 40 minutes. For the first 30 minutes I baked it covered, and left the cover off for the last 10 minutes. The cheese held everything together well once baked and there was a nice crisp on the top.
This dish was so stick-to-your-ribs good thanks to the protein packed lentils and filling, fibrous turnips and lentils. I'm glad I branched away from the usual roasted root veggies to create this casserole.
2 comments:
i love that your mom gets you precut turnips. aren't mothers the best?? I still can not find myself loving turnips although i lately got over a 10 year fear of parsnips (they are now contending with beets for my favorite root vegetable). i'm passing this recipe onto my roommate though-who i believe still has 5 odd turnips, remnants of her CSA!
What a great idea for a dish! I'm a new turnip lover so I have my eyes peeled for recipe ideas. Lentils are another favorite of mine so this really must have been a great casserole. Nice work. :)
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