I cooked with turnips! I think this might have been the first time! And it was easy! I didn’t think this recipe would have much flavor, but it was really good. REALLY GOOD. I couldn’t wait to have the leftovers for lunch the next day! Since this uses frozen hash browns, it really couldn’t be simpler. I served this with a green salad.
Rosti Casserole with Baked Eggs
YIELD: 8 servings (serving size: 1 piece)
1 1/4 cups fat-free Greek-style yogurt
2 tablespoons all-purpose flour
1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
1 1/4 cups (5 ounces) shredded Gruyère cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives (I omitted)
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
8 large eggs (I used 6 eggs)
Chopped fresh chives (optional)
Freshly ground black pepper (optional)
1. Preheat oven to 400°.
2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.
Amount per serving
Saturated fat: 9.3g
Monounsaturated fat: 5.7g
Polyunsaturated fat: 1.4g