From Eat Well, Live Well by Helen Bishop MacDonald and Margaret Howard

Serves 6


1/2 cup chopped leeks

1 tbsp melted butter, divided

3 cups cooked, mashed turnip

2 eggs, separated

1/4 cup milk

3 tbsp all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/4 tsp ground nutmeg

Dash ground pepper

1/2 cup whole wheat bread crumbs


Cook onion in non-stick skillet in 1 tsp. butter until tender.  Add to mashed turnip.

Beat egg whites until stiff; set aside.  Beat egg yolks with milk; stir in flour, baking powder, and seasonings.  Stir egg-yolk mixture into mashed turnip.  Fold in beaten egg whites.

Turn into lightly greased 6-cup baking dish.  Combine bread crumbs and remaining melted butter.  Sprinkle over turnip.  Bake in 375`F oven for about 30 minutes.