Scalloped Turnips

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Photography Credit: Elise Bauer

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

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

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 16 Comments

  • Edith

    I got some salad turnips from our CSA farm that I hadn’t used. I tried this recipe and my husband is still raving about it. He wanted to know if he could eat what ever was leftover. I sprinkled a bit of shaved Parmesan over the top of the casserole and thought it added a nice touch. Great recipe!

  • Alison

    I have been eating this recipe for years – my mother had it on the table for At least 2 holidays a year. She died last June, and I wanted to surprise my dad with it for Easter. Needed some of the minor details that I couldn’t remember – so glad this was here! :)

  • Lynne Doyle

    I made it tonight it was delicious! Turnip is my new favorite vegetable.

  • brandon

    my friend and i choose this for our facs class competition. it turned out better than i thought

  • Lisa Atwell

    We made this last night. My son had never had a turnip before. He loved it. I thought they were so delicious. I ate the leftovers for lunch at work :) I do wish that I had a calorie count for the recipe though. I was a little crazy with the butter.

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