Scalloped Turnips

Baked scalloped turnips. Sliced turnips and onions baked in milk and cream with salt and pepper.

  • 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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Comments

  1. Hokan

    How much does 4 cups of turnips weigh?

  2. 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!

  3. 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!

  4. 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!

  5. Deb

    Is a turnip the same as a rutabaga? The recipe looks delicious BTW!

    Turnips are similar to rutabagas. They’re white on the inside, not yellow. ~Elise

  6. Annie

    Thanks to this recipe (which we’ve made 3 times since finding it a just few weeks ago), *turnips are my new favorite vegetable!!!*

    The recipe is so simple, yet so reliably sweet and delicious. Everything I’ve made from Simply Recipes has been successful, accessible, and down-right good– thank you!

  7. Jacquie

    Simply sublime!

    I used a mandolin to slice the turnip. Fabulous!

  8. kimber

    I was so disappointed!! I bookmarked this recipe weeks ago planning on serving it for thanksgiving. I had excitedly told my guest about this new turnip recipe and they couldn’t wait. I decided to cook all my cassaroles late last nite and this one turned out horrible! Something about the cream in such high heat- it curdled bad! Inedible, I’m now left with no turnip at all, it was ruined.

    There is no acid in this recipe so it is unlikely that anything would be curdling. What you are probably seeing is the flour clumping. ~Elise

  9. Kim

    Five Stars! I made 1/4 of the recipe because I only had 1 turnip root and topped it with sharp cheddar cheese so the dish would appeal to my 7 year old. We all really enjoyed this recipe!

  10. Lynsey

    We made this last night and it was wonderful…can’t wait to eat the leftovers tonight! We had an extra jalapeno lying around so we added that to the onion layer and also added sharp grated cheddar cheese on top. I would have never guessed it was a turnip recipe…delicious!

  11. 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.