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Turnip Pudding
This is an old family recipe that we are sure you will enjoy, updated for modern appeal
1 turnip, peeled and shredded
2 cups or 2 cans coconut milk
optional - 1 pat butter
1/4 cup sugar
1/4 tsp vanilla extract or one shot of vanilla rum
Mix above ingredients together, cook on medium-low heat for 30 minutes, until turnip shreds begin to dissolve.
Get out 6 - 8 serving cups
Whisk together with egg beater, whisk, or fork in a clean soup bowl
1/4 cup cornstarch
2 tablespoons rice flour or corn flour or amaranth flour
1/8 tsp (about a dash) ginger
1/2 teaspoon cinnamon
Beat mixture on stove top with a fork while adding in powder mixture, slowly.
Cook on low heat until mixture thickens.
Turn off flame on mixture. Allow pudding to cool a bit. Pour into cups. Place in refrigerator, or serve warm.
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