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Scalloped Turnips

  • 3 medium turnips, peeled and sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk\soymilk
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup shredded medium cheddar


Cook turnips uncovered in boiling salted water for 15 minutes or until tender. Drain; transfer to a lightly greased 2-quart casserole dish.

Melt butter in a heavy saucepan over low heat; blend in flour, and cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

Pour sauce over turnips; sprinkle with cheese. Bake at 450 degrees for 10 minutes. Serves 6


Turnip and Onion Gratin

  • 1/2 pound turnips, peeled and grated
  • 1 onion, chopped fine
  • 2 teaspoons cornstarch
  • 1/4 cup plus 1 tablespoon freshly grated Parmesan
  • 1/3 cup heavy cream

In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan, and salt and pepper to taste and transfer the mixture to a buttered 9-inch square dish, patting itdown. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375 degree oven for 25 to 30 minutes, or until the top is golden. Serves 2


Mashed Potato & Turnip with Roasted Pear Puree

  • 1/8 cup honey
  • 1 tablespoons fresh lemon juice
  • 1 tablespoons (1/4 stick) butter, melted
  • 4 pears, peeled, quartered, cored
  • 2.5 pounds potatoes, peeled, cut into 2-inch pieces
  • 1 pound turnips, peeled, cut into 2-inch pieces
  • 3/4 cups (1.5 sticks) butter, room temperature

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)

Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm in microwave before continuing.)

Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.

Makes 8 servings.