Instructions

1. Peel turnips. Cut turnips into roughly 1.5 inch-sized pieces and place in a lidded microwave safe dish with 1 tablespoon water. Steam turnips in microwave until tender, about 14 minutes).
2. Remove from microwave and mash with a potato masher till desired texture is reached. If you prefer a smoother casserole, you can process in a blender till smooth, like mashed potatoes.
3. Place turnips in large bowl. Add the rest of the ingredients, and stir until butter is melted and the ingredients are evenly distributed. You may reserve some of the cheese to sprinkle on top, if you choose, or add extra.
4. Scoop turnip mixture out into a round, 1.5 quart oven-safe glass or ceramic dish. Smooth the top over and place aluminum foil over the dish if finishing it in the Instant Pot. You can now choose to finish it in the Instant Pot or oven.

To Finish In the Instant Pot:

1. Place 1/2 cup water in bottom of Instant Pot. Place the trivet in the bottom of the pot insert and put the foil-covered casserole dish on top of the trivet.
2. Close the Instant Pot lid, making sure it seals, and turn the vale to "sealed." Cook at high pressure for 17 minutes. The pressure cooker will first build pressure for about 20 minutes before counting down the 17 minutes.
3. When the timer beeps, allow the pressure cooker to slow release pressure for 5-10 minutes (that means don't do anything yet--it slow releases pressure on its own) and then turn the valve to "venting" to release the rest of the pressure. When you no longer hear pressure being released, open the Instant Pot and carefully remove the casserole (careful, it's hot!).
4. Spoon onto plates and enjoy! You may serve your keto casserole with a dollop of sour cream and extra green onions, if you like!

To Finish in the Oven:

1. Preheat the oven to 350°F. Place the turnip casserole in the oven and bake for 25-30 minutes until the cheese is melted and the top is slightly golden. Remove and serve with a dollop of sour cream on each serving, if desired. Enjoy!