Scalloped Turnips

Okay, so not everyone loves turnips as much as we do. But even if you aren’t the biggest fan of that radishy root, this recipe might just turn you around. Not surprisingly, cream, butter and onions bring out the savory best in turnips. Recipe is adapted from one of my favorite veggie cookbooks – The Victory Garden Cookbook.

This is a very simple casserole with layers of thinly sliced turnips and sautéed onions, dotted with butter, and doused in milk and cream. It works best with tender young turnips, as they are less bitter than larger, older turnips. But in either case the milk and cream will help offset any bitterness from the turnips. You bake them until they are tender, bubbly and browned.

Scalloped Turnips Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 6.
Yum

Ingredients

  • 4 Tbsp butter
  • 1/2 cup thinly sliced onions
  • 4 cups peeled, thinly sliced turnips
  • 2 Tbsp flour
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3/4 cup milk
  • 1/3 cup cream

Method

1 Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted.

2 Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.

3 Mix milk and cream together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.

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Showing 4 of 14 Comments

  • Hokan

    How much does 4 cups of turnips weigh?

  • Cindy

    I tried this and it was fantastic. Turnips have such a bad reputation, and my boyfriend was quite dubious (my mother was horrified), but he thought they smelled great in the oven, and we loved the finished product. It’s decadent and sweet and the flavor is unusual. Just for the record, I’ve found that the leftovers aren’t quite as satisfying (it gets a little mushy).

    This is the third recipe of yours that I’ve tried, and each has been highly successful. Thanks so much!

  • Nikki

    Tried this last night, and it worked out very well. Incidentally, my husband loves to add a turnip to mashed potatoes and confound guests when they can’t figure out why the potatoes taste so delicious!

  • Brandon

    Love the turnip recipe! It’s always such a challenge to figure out new ways to eat these things–and their such a great winter vegetable. My favorite, of course, are the tiny, new ones of spring and fall, but we’ve got the big ones most of the time–gotta eat those too!

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