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3 tbsp butter melted
2 tbsp Ranch seasoning
1 tsp garlic powder
½ tsp onion powder
salt and pepper to taste
6 small turnips cut in half
- Preheat the oven to 400 degrees.
- In a mixing bowl, combine the melted butter, ranch seasoning, garlic powder and onions powder. Stir to combine well.
- Pour the butter mixture into the bottom of a casserole dish, and spread out evenly.
- Place the turnips cut side down into the casserole dish on top of the butter mixture.
- Add salt and pepper to taste to the turnips.
- Bake for 30-40 minutes until the turnips are softened and browned.
- Serve immediately with freshly chopped parsley for garnish if desired.
1 bunch radishes
1 bunch Hakurei turnips, or other mild salad turnips
3 tbsp olive oil
1 tsp kosher salt
- Move the rack in the oven to the lower middle position. Place the roasting pan in the oven.
- Preheat oven to 425F.
- Slice the greens off the turnips and radishes.
- Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
- Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones.
- In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan.
- Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
- Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt.
- Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven.
- Roast for 5 minutes more.
FOR THE CAKE:
3 cups rhubarb, sliced
2 TBSP plus 1/2 teaspoon granulated Truvia, divided
3 cups almond flour
1/3 cup unflavored whey protein powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
3 large Eggs
1/2 cup unsweetened almond milk
1/2 teaspoon vanilla extract
FOR THE CRUMB TOPPING:
1/4 cup almond flour
2 tablespoons pecans, finely chopped
1/4 tsp granulated Truvia
1 tablespoon unsalted butter, room temperature
TO MAKE THE CAKE:
STEP 1: In a medium bowl, toss together the sliced rhubarb and 1/2 tsp of Truvia. Set aside.
STEP 2: Preheat the oven to 350F and grease a 9-inch springform pan very well.
STEP 3: In a medium bowl, whisk together the almond flour, remaining 2 TBSP of Truvia, whey protein powder, baking powder, and salt.
STEP 4: Stir in the melted butter, eggs, almond milk, and vanilla extract until well combined. Spread 2/3 of the batter in prepared pan. Sprinkle with the rhubarb and dot the remaining batter over in small spoonful. Bake 30 minutes.
TO MAKE THE CRUMB TOPPING:
STEP 1: While the cake is baking, combine the crumb topping ingredients in a small bowl, cutting in the room temperature butter until it resembles coarse crumbs. Sprinkle the crumb topping over the cake after 30 minutes and cover with foil.
STEP 2: Bake another 20 to 30 minutes, until the edges are golden brown and the center is firm to the touch. Remove and let cool, then run a sharp knife around the inside of the pan to loosen. Remove from pan.