· 2 cups cooked, mashed turnips, cooled
· 1 cup bread crumbs
· 1/2 cup melted butter or margarine
· 1 teaspoon sugar
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 2 eggs, separated

Mashed turnips are combined with egg white and other ingredients to make this turnip casserole.

Cook Time: 40 minutes

Preparation:
Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.
Turnip recipe serves 4 to 6.

Radish or Turnip Greens with Miso Sauce
(Taken from Farmer John’s Cookbook – Thanks Simone!)

1 bunch radish or turnip greens or both
1 tbsp miso paste
1 tbsp peanut oil
sugar
1 tsp toasted sesame oil
2 cups hot cooked rice

Bing 2 cups water to a boil in medium pot. Add the greens and boil for 1 minute.

Drain the greens in a colander and run cool water over them to stop the cooking. Let drain again, then gently squeeze out an excess water with your hands. Transfer the greens to a cutting board. Chop finely and set aside.

Put the miso paste in a small bowl. Stir in 2 tbsp water; then add a little more water so that the miso is thinned just enough to stir into other ingredients.

Heat the peanut oil in a large skillet over medium heat. Add the chopped greens; cook, stirring until they are tender and heated through. Add the thinned miso paste. Add sugar to taste; stir the ingredients until thoroughly combined. Remove from heat; stir in the toasted sesame oil. Serve over rice.

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