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Scalloped Turnips

Scalloped Turnips

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

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


  • 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


1 Preheat oven, prepare casserole dish: Preheat oven to 350°F. Butter a 1-quart casserole dish.

2 Sauté onions: Melt 1 Tbsp butter and lightly sauté onions until just wilted.

3 Layer turnips, onions in casserole: Layer a third of the sliced turnips in the casserole dish; top with a third of the onions; 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.

4 Mix milk and cream together and pour over the turnips.

5 Bake: 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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The Best Turnip Au Gratin Recipe Ever! Can you say HELLO to these delicious little gems — yep they are gems! Have you ever cooked with turnips before? If you haven’t, don’t worry. Neither had I, to be honest. I never knew what to do with them. Then in this week’s CSA box, there were 3 of them right in front of me and I said, “Looks like it’s time for me to create a delicious turnip au gratin recipe”, so that is just what I did!

Everything is better when it is au gratin, wouldn’t you agree?

Yay-yay-yay, I get it…probably not the most healthy of recipes out there but as I always say, everything in moderation!

I mean who doesn’t love the gooeyness of cheese? Got your attention yet?

This recipe is super easy and just requires a tad bit of layering and a few ingredients and it is ready to pop in the oven!

And once it comes out, it will be bubbly and absolutely beautiful! Can you taste it now?

Is this deliciousness coming through your screen yet?

How about now, can you taste it yet? Creamy, buttery, and absolute deliciousness!

Now go out and get you some turnips already, what are you waiting for?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Garlic Scalloped Turnips With Bacon

This Kaufmann 1 dish is very tasty and it feels just like eating scalloped potatoes! Sometimes, however, turnips can be an acquired taste and sometimes bitter. If you love turnips, you will absolutely love this dish! If you are new to turnips, it might take some getting used to. The cauliflower purée sauce is amazing! My father-in-law loves turnips and asks me to bring this pan over often!


2 cups broth (chicken or vegetable broth)
1 medium head cauliflower (5 to 6 cups florets)
1 1/2 lbs turnips (small younger turnips have less bitter taste, about 5 small turnips should yield about 1 1/2 lbs)
6 slices turkey bacon, sliced in half lengthwise and cut into 1/2 inch pieces
1/4 + 1 tbsp cup grass-fed butter, divided
2 cloves garlic, minced
1 organic egg
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp fresh thyme, chopped

Bring the broth to a simmer in a medium pot over medium-high heat.

Cut cauliflower into florets, use the stems too, cut them into small pieces.

Add cut cauliflower to simmering broth. Simmer the cauliflower for about 15 minutes until soft.

Wash and towel dry the turnips. Then slice them into very thin rounds, approximately 1/8 inch.

In a medium skillet over medium heat, spray with cooking spray, add in cut turkey bacon pieces. Cook for about 4 minutes. Add in butter 1 tbsp of the butter, then add in minced garlic, stir together and cook for about 4 more minutes or until bacon and garlic are golden brown but not burnt. Remove from the heat and set pan aside.

Pour the broth and the cauliflower into a blender. Add the remaining 1/4 cup of butter, salt, pepper, and blend on high until you have a completely smooth purée (about 30 seconds to a minute).

Beat the egg in a bowl and then temper the egg. To temper the egg add a spoonful of the hot cauliflower purée to the egg while stirring vigorously. Add another spoonful the same way. And then one more spoonful.

Add the tempered egg mixture to the purée in the blender and blend to combine. Taste your purée and season to taste, if needed.

Coat a 9×13 dish or casserole pan with butter. Lay the turnips on the bottom of the pan, it doesn’t need to be neat. Pour the cauliflower purée over the top. Then spoon in the bacon and garlic mixture. Stir everything together to make sure the turnip slices are well coated in the sauce and the bacon and garlic are incorporated throughout. Smooth out to make sure the turnip slices are flat. Sprinkle with chopped thyme to finish.

Bake for 30-35 minutes, until bubbling and the turnips are soft with just a little give when pierced with a fork. To brown the top layer, broil for about 5 minutes at the end.

Scalloped Potatoes & Turnips With Gruyére

Oh Thanksgiving! Or as I like to call it, casserole season!

Thanksgiving is my favorite holiday for many reasons. It’s the first of the major family holidays I grew up celebrating. It’s paired with a long holiday weekend. And it’s filled with so many bites .

I’ve never been a huge turkey eater. But I’m also extremely attached to the way my family did Thanksgiving, especially now that I don’t make the trip back to Florida anymore. So that means, I always cook a turkey. And it also means that I cook very similar sides that are made from real food ingredients. While not everyone in my family is on the healthy eating train, everyone is headstrong about cooking with real butter, real milk, real cheese, and fresh vegetables.

And because, all year long, I’m a fan of sneaking vegetables into ordinary dishes, I created a whole food, sneaky veggie casserole that’ll leave you feeling totally satisfied this casserole season: Scalloped Potatoes & Turnips with Gruyere .

If you’re new to cooking with turnips, there are a few things you should know. Most importantly, turnips are different than potatoes nutritionally. Turnips contain over three times as much Vitamin C, one third as many calories, and one third as many carbohydrates as white potatoes. Texturally, they aren’t as soft as potatoes, which can be great in certain recipes because they don’t fall apart. And flavor wise, they get a little sweetness when cooked. Ultimately, I don’t recommend completely swapping potatoes for turnips unless you’re a seasoned turnip lover. But I completely recommend swapping portions of potato recipes to increase the spectrum of vitamins you’re consuming as well as lower the calories and carbohydrates of your dish without sacrificing the use of real butter, real milk, and real cheese.

I was able to purchase all of the ingredients for this recipe at the new Whole Foods Market 365 store in Cedar Park, which is a huge plus especially during the busy holiday shopping season. I get super frustrated when I have to go to a separate store to find items and it was a huge relief to see that turnips and chives were both available in the Whole Foods Market 365 produce department.

The prices at Whole Foods Market 365 were also noticeably cheaper. I was able to purchase every ingredient for this recipe, and mostly organic products, for $20.80. Had there already been flour in my pantry and milk in my refrigerator, the I would have only spent $15.42, which is quite the steal for a casserole made with quality ingredients.

And lastly, I really loved the feel of the Whole Foods Market 365 store. It was clean and orderly beyond belief. The produce department was top notch. For almost every grocery item I purchased, there was a store brand available. And!! Oh, and this is the best part. The Whole Foods Market 365 store in Cedar Park collaborates with local companies like Juiceland , Easy Tiger , and Snap Kitchen . Overall, shopping at this store was as pleasant as it gets. I’ll definitely be making the trip to the Whole Foods Market 365 Cedar Park store <20 minute drive>as often as I can to load up on 365 products.

Scalloped Rutabaga Recipe

Use prairie turnips to create a scalloped rutabaga stacked with creamy and cheesy layers.

By David Wolfman and Marlene Finn
From "Cooking with the Wolfman: Indigenous Fusion"
March 2018

Yield: 8 servings

Cooking with the Wolfman: Indigenous Fusion (Douglas and McIntyre, 2017) by David Wolfman and Marlene Finn is a fusion of many things &ndash not only bringing together classic cooking with Indigenous recipes, but combining personal reflections from the authors alongside diverse stories and practices of indigenous nations throughout the Americas.

Wolfman and Finn&rsquos book has also been recently nominated for two awards: Finalist at the Foreword INDIES Book of the Year Awards in the Cooking category, and Best Book of the Year category at the Gourmand World Cookbook Awards in Yantai, China.

The following excerpt is their recipe for Scalloped Rutabaga.

The prairie turnip is a root vegetable that prairie Lakota and Sioux harvested for cooking and for trading with nations to the south. It is also called prairie potato, tipsin, tipsinna and Indian breadroot, and is starchy enough to be dried and ground into a flour for making porridge or for thickening stew. Rutabagas are the next best thing to the prairie turnip and are much more readily available.

This dish is heavy and creamy and a little cheesy, but you can add more cheese if you want to, or leave it out altogether. To get the full benefit of the dish, you should not cut out the cream, however. When shopping for a rutabaga, choose one that is firm and heavy. It will probably have wax on the skin, which will be removed when you peel it.


Scalloped Rutabaga:


To Assemble:


1. Drop rutabaga into a pot of cold water with a pinch of salt and bring to a boil. Cook for 10 minutes. Drain.

2. Melt 1 tablespoon (15 milliliters) butter in a saucepan. Add onion and cook over low heat for 5 minutes. Remove onion from pan and set aside.

3. For the sauce, add 3 tablespoons (45 milliliters) butter to the saucepan and let melt over medium-low heat. Add the flour and stir with a wooden spoon to make a roux. Cook for 3 minutes.

4. Remove the pan from heat, gradually add the cream, and stir or whisk to remove lumps. Return the pan to the heat and let the sauce thicken for a minute, whisking a couple of times and making sure it doesn&rsquot reach the boiling point.

5. Add the milk to the sauce and whisk until it becomes smooth. Stir in the allspice, salt and pepper. Simmer for 5 minutes and then remove from heat.

6. Preheat oven to 350 degrees Fahrenheit (175 Celsius).

7. Ladle a third of the sauce onto the bottom of a greased 9-by-13 inch (23-by-33 centimeters) baking pan or casserole dish. Arrange about half of the rutabaga and half of the potatoes over the sauce, and top with a third of the cheese.

8. Pour half of the remaining sauce over the mixture. Add the rest of rutabaga and potatoes. Add half of the remaining cheese.

9. Pour the rest of the sauce into the pan, and top with the remaining cheese and cooked onion.

10. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 1 hour.


This sweet and delicate turnip comes from the Westport area of the South Shore where brothers Aiden and Elihu Macomber grew the hybrid. Pronounce it with the emphasis on first syllable, says Doris Mills of Noquochoke Orchards in Westport, and the B silent: MACKummer.

3 pounds Macomber turnips, peeled and sliced thin
1 cup chicken stock (low-sodium)
½ cup olive oil
2 cloves garlic, minced
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
About ½ teaspoon salt
Freshly ground pepper to taste

Preheat the oven to 350 degrees.

In a large bowl mix the olive oil, chicken stock, garlic, chives, and parsley, and salt and pepper.

Peel the turnips and slice them thinly if they are very large, cut them in halves or quarters. Drop them into the bowl as you go. Use a mandolin or food processor fitted with the slicing disc if you like. When all the turnips are sliced, shuffle the slices with your hands, coating each surface with liquid and shaking the excess back into the bowl. Spread the turnips evenly in a large shallow baking or au gratin dish, giving the top layer neat slices. Spoon some of the remaining liquid over the top, saving the rest.

Bake the turnips in the preheated oven for 1½ hours or more, moistening a few times during baking with the reserved liquid. The turnips will gradually turn brown and crisp around the edges on top and creamy soft inside as they absorb the liquid.

Recipe Summary

  • 2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
  • 1 turnip, peeled and sliced 1/8-inch thick
  • 1 rutabaga, peeled and sliced 1/8-inch thick
  • 1 small celery root, peeled and sliced 1/8-inch thick
  • 1 parsnip, peeled and sliced 1/8-inch thick
  • salt, to taste
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 ¼ cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon chopped fresh thyme
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • 2 teaspoons olive oil
  • ¼ cup finely grated Parmigiano-Reggiano cheese, divided

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.

Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.

Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper cook until mixture begins to simmer, about 5 minutes.

Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.

Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.

Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.

Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.

Remove from the oven and let rest for 20 minutes.

About Me

the canned quilter Small Town, Upper Cumberland Plateau of TN, United States I'm a die hard southern girl born in the mountains of north Georgia and raised on a farm in southeastern Louisiana. He's a smooth talking "Yankee" born and raised on the prairies of Missouri. We started this blog on a midwest farmstead that we call Hickery Holler.The day to day joys and sorrows of living simply,growing a garden,quilting, canning and living off the beaten path. The memories of my southern roots and his northern ones and making new memories of our lives together. We continue or saga as we age on a Appalachian acre on the Cumberland plateau of Tennessee. Living simply, loving deeply and sharing our adventures. View my complete profile
  • 1 large head garlic
  • 1 tablespoon vegetable oil
  • 4 turnips, peeled
  • 1-1/2 cups grated Muenster cheese
  • 1 stick (8 tablespoons) butter, softened
  • 3/4 cup vegetable stock
  • 3/4 cup heavy cream
  • Salt and pepper, to taste
  • 1 teaspoon ground coriander
  • Rosemary, for garnish

Preheat oven to 325°. Drizzle vegetable oil all over head of garlic. Wrap in aluminum foil and bake for 20 minutes. Let cool. Increase oven temperature to 375°.

Thinly slice turnips. Use a mandoline for consistent thickness.

In a large oven-proof skillet, melt 2 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter. Squeeze or spoon 1/3 of the roasted garlic on the turnips. Spread 2 more tablespoons of butter on top of first layer of turnips. Pour 1/4 cup vegetable stock and 1/4 cup heavy cream over the turnips. Sprinkle with coriander. Sprinkle 1/2 cup of Muenster cheese over turnips. Repeat these layers twice (turnips, butter, garlic, vegetable stock, heavy cream, cheese). Top with coarse pepper and salt. Bake for about 20 to 30 minutes, until the top is brown and bubbly. Garnish with fresh rosemary.

Scalloped Rutabaga

This dish was inspired by Kent Altena’s Low-Carb Scalloped “Potatoes” which appears in Jennifer Eloff’s latest cookbook, Low-Carbing Among Friends . Many of you are familiar with Kent’s (Bowulf) low-carb recipe videos: This is but one of many exciting new recipes you will find in Jennifer’s cookbook.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or:

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

Kent’s original dish was made with thinly sliced jicama and some chopped ham, which in its own right was quite good. But I decided to see what it would be like made with sliced rutabaga (closer to potato texture to me) and no ham. Rutabagas are known as “swedes” in some parts of the world. This dish came out fantastic! My thanks to Kent for putting this idea into my head. I also reduced the chicken broth and added chopped green onion to his original creation because I love green onion in anything potato-like. Mmmm. This dish isn’t suitable until the starchier vegetable rung of the Atkins OWL ladder, but the difference in carbs for 2 oz. of either is just .6 net carbs……..not a very large increase in carbs in my opinion. My recipe is half the volume of his original recipe as there are only two of us. But you can double my recipe if you have a big family. I would not recommend freezing this dish as the cream cheese will likely break down a bit when frozen, which can be visually off-putting. Flavor, however, will not be harmed by freezing.


12 oz. rutabaga, peeled and thinly sliced

4 oz. cream cheese, softened

Dash each salt and black pepper

5 oz. grated Cheddar cheese

DIRECTIONS: Preheat oven to 350º. Grease an 8″ square baking dish with a dab of butter or coconut oil. Peel the rutabaga with a carrot peeler. This will work even if it has been wax coated by the grocer. Slice it wafer thin. I use a mandoline to do this, or you can use a food processor’s slicing blade. Mix softened cream cheese and sour cream in a large bowl. Stir in chicken broth, seasoning and cheese. Finely chop and add the green onion and rutabaga. Stir in 3 oz. of the grated Cheddar cheese, reserving the other 2 oz. for later. When well-mixed, scrape it all into the greased baking dish and pop into a 350º oven for initially 30 minutes. Remove and add remaining cheese evenly on top and put back into oven to bake for another 40 minutes. Cool and serve with your favorite meats.

NUTRITIONAL INFO: Makes 6 servings, each contains:

6.63 g carbs, 1.45 g fiber, 5.18 g NET CARBS

20% RDA Vitamin A, 15% B12, 19% C, 17% calcium, 24 % phosphorous, 16% riboflavin and 13% zinc

Watch the video: Λάχανο με τα φασόλια. Ταξίδια στις γεύσεις (May 2022).