Goat’s cheese and thyme turnip cakes
|800 g||turnips — peeled, chopped|
|1 Tbs||fresh thyme|
|1/2 cup||goat's milk cheese — crumbled|
|2||eggs — beaten|
|1/4 cup||parmesan cheese — grated|
Preheat oven to 180 C and spray a muffin tray with cooking spray.
Peel and cut the turnips into rough chunks. Cook in a pot of boiling water until tender. Drain and mash. Allow to cook slightly before adding the butter, thyme, goat’s cheese, Parmesan, salt and pepper and eggs. Stir well.
Take the breadcrumbs and dust each hole of the muffin tin – then get rid of the excess so that all the sides are coated.
Pour the turnip batter into the muffin tin and top with some more breadcrumbs.
Cover with tinfoil and bake for 45 – 50 mins or until soft but firm to the touch. Un-mould and serve with roast beef, pork or lamb.
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