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Scalloped Turnips

Posted by Elise on May 3, 2006

Filed under Seasonal Favorites: Winter, Side Dish, Vegetable, Vegetarian

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.

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Scalloped Turnips Recipe

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

Yield: Serves 6.

Indexed: Root Vegetables, Turnip

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12 Comments

Such perfect timing! Our CSA sent us turnips and parsnips, and we have acorn squash and baby potatoes. I was thinking of doing a "scalloped" kind of thing, and your recipe showed up! I will definitely try it now.

Posted by: Kim on May 3, 2006 12:46 PM

33 years ago I fed my husband a turnip and he made me promise never again...I lied. We're tryin' this one!

Posted by: jan on May 4, 2006 3:33 AM

How much does 4 cups of turnips weigh?

Posted by: Hokan on May 5, 2006 6:15 PM

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!

Posted by: Cindy on May 10, 2006 10:25 AM

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!

Posted by: Nikki on May 17, 2006 4:42 AM

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!

Posted by: Brandon on January 21, 2009 6:13 AM

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

Posted by: Deb on November 19, 2009 3:10 PM

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!

Posted by: Annie on January 26, 2010 8:34 AM

Simply sublime!

I used a mandolin to slice the turnip. Fabulous!

Posted by: Jacquie on November 23, 2010 5:50 AM

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

Posted by: kimber on November 25, 2010 4:27 AM

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!

Posted by: Kim on November 21, 2011 6:05 PM

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!

Posted by: Lynsey on March 29, 2012 11:10 AM

I apologize for the inconvenience, comments are closed. ~Elise

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