Looking for a different way to prepare turnips or even potatoes? How making them into a puffed cake that is a nicely controlled serving as well as a delicious alternative to mashed or boiled vegetables.

This recipe originally used mashed potatoes, and you can still go that route if you don’t mind the higher carb count. Or you can swap them out for turnips for something a little different. Fresh turnips have a slightly sweet taste, so they bring a touch of sweet to the dish that marries well with the onions. For my version of the recipe, I use a tablespoon of low carb flour to help absorb some of the moisture from the turnips. I also added bacon because everything goes better with bacon, right? Also, if you don’t care for turnips, but want to keep the calories low, this works with mashed cauliflower.

As you’re preparing your New Year’s Eve party, or any other gathering of friends, keep these in mind. You can make them as tasty bite-sized appetizers by putting them in mini-cupcake molds. A simple topping on each adds a nice decorative touch.

Bacon Turnip Cheese Puffs

1 cup Turnips, cooked and mashed (2 medium)
1 Egg, beaten (can use liquid eggs)
2 tablespoons Ricotta Cheese, whole milk
1/3 cup Cheddar Cheese
2 tablespoons Parmesan Cheese (Grated)
2 tablespoons Onions, chopped
2 slices Thick-cut Bacon, cooked and broken into pieces
1/4 teaspoon Lawry Seasoned Salt or to taste
1 tablespoon Low Carb Flour
2 tablespoons Butter (for coating the muffin cups)

Cut turnips into 2 to 3-inch cubes and cook in boiling water until fork tender. Drain well and mash or put in the food processor to mash until smooth.

Cook bacon until done, then break into small pieces.

Preheat the oven to 4oo degrees (F.) Butter six 1/3 cup cupcake molds. I used silicone molds, but standard ones will work fine.

Put the turnips in a medium-sized bowl. In a small bowl, beat egg until mixed or use prepackaged mixed eggs. Add all the remaining ingredients and egg to the turnips and mix together until well-distributed and smooth.

Using a tablespoon, distribute the turnip mixture evenly to the muffin cups. It should come almost to the top of the cup.

Bake for 25 to 35 minutes until the tops are golden brown and the mixture pulls away from the side of the cup. Let cool for about 5 minutes, then gently remove the pan.

Top with a bit of sour cream, a sprinkle of cheese, a few slices of olives, a few chopped chives, or a tablespoon of salsa if you wish.

Makes six 1/2 cup servings.

Note: To make these as appetizers, use mini-cupcake pans or molds and put about one tablespoon in each cup. Makes 18 appetizer-sized puffs.