National Fruits & Veggies Month is here!
Join the party
Preparation Time: 30 minutes
  • 1 Tbsp margarine made with olive oil
  • 1 Tbsp chopped onion
  • 5 cups turnips, boiled, drained and mashed
  • 1 tsp salt
  • 1 tsp sugar
  • 1/8 tsp ground pepper
  • 1/8 tsp cayenne pepper
  • 2 large eggs (separate white and yolk)
In a skillet, melt butter, add onion, and stir-fry until a delicate brown. Add mashed turnip, salt, sugar, pepper, and cayenne. Mix well. Beat egg yolks and add to mixture. Fold in stiffly beaten egg whites. Put in a greased casserole dish and bake in a hot oven at 400°F/200°C for 20 to 25 minutes.
 
Serves:
5
 
1 Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
Calories: 100
Total Fat: 4.5g
Saturated Fat: 1g
% of Calories from Fat: 40%
% of Calories from Saturated Fat: 9%
Protein: 4g
Carbohydrates: 13g
Cholesterol: 85mg
Dietary Fiber: 5g
Sodium: 550mg
 
Each serving provides: An excellent source of vitamin C.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
See 30 Minutes or Less SEASONAL Recipe Archive
Search ALL Our Recipes

Other Stories