Admit it…the name turns you off? It kind of did for me to, but I found myself with six turnips because lazy ole me had groceries delivered and they brought the wrong item. I guess beggers can’t be choosers, right? So I needed to find something to make with 6 turnips. This recipe surprised me and actually came out wonderful! I dare you to try it! It’s only downfall…took a while to chop the vegetables! Oh and I traded the eggs for some grilled SHRIMP! We borrowed this recipe from The Roasted Root!

INGREDIENTS

• 2 large turnips peeled and chopped
• 2 Tbsp avocado oil
• 2 large carrots peeled and chopped
• 1 large crown broccoli chopped
• 1 1/2 Tbsp minced ginger
• 3 Tbsp coconut aminos
• 1/2 tsp sea salt to taste

FOR SERVING:

• 3 large eggs scrambled
• 3 green onion chopped
• 1 Tbsp sesame seeds

INSTRUCTIONS

1. Wash and peel the turnips. Chop them into 6 to 8 large chunks and place them in a food processor. Pulse until rice-sized pieces form. Note: You may need to stop the food processor a couple times to scrape the sides and continue processing.
2. Add all ingredients except the eggs, green onion, and sesame seeds to a large wok or skillet. Heat over medium-high and saute until much of the liquid has burned off and the turnip rice begins to stick to the pan, about 8 to 10 minutes.
3. Add the coconut aminos and stir well.. Toss in scrambled eggs, chopped green onion, and sesame seeds. Serve alongside your favorite entree.