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Parsnips & Turnips au Gratin Recipe

Parsnips & Turnips au Gratin Recipe

This is a delicious variation on au gratin that features something besides potatoes. I sometimes substitute rutabaga for the turnips. It’s a well-guarded recipe in my collection. Until now! —Priscilla Gilbert, Indian Harbour Beach, Florida
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:8 servings


  • 1-1/2 pounds parsnips, peeled and sliced
  • 1-1/4 pounds turnips, peeled and sliced
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 1 cup fat-free milk
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup panko (Japanese) bread crumbs
  • 1 tablespoon butter, melted


  • 1. Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until crisp-tender.
  • 2. Meanwhile, in a small saucepan, combine the soup, milk and pepper. Bring to a boil; reduce heat to low. Stir in cheese until melted. Drain vegetables; transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Pour sauce over vegetables.
  • 3. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400° for 15-20 minutes or until vegetables are tender and crumbs are golden brown.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 8 servings.

Nutritional Facts

3/4 cup: 189 calories, 7g fat (4g saturated fat), 21mg cholesterol, 309mg sodium, 27g carbohydrate (9g sugars, 4g fiber), 7g protein Diabetic Exchanges: 1 starch, 1 high-fat meat, 1 vegetable.

Reviews for Parsnips & Turnips au Gratin

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MarthaFry 192874
Reviewed Apr. 22, 2011

"My husband loves this recipe. I wasn't a fan of turnips or parsnips but I even like it. We're experimenting with cheeses and other add-ins to try to amp up the flavor since he likes spicy."

dhooie 212028
Reviewed Jan. 8, 2011

"I used rutabaga instead of turnips. I like the crunchiness of the panko topping. When I reheated the leftovers, I had some leftover swiss cheese. The basic recipe was ok, but the swiss cheese really put it over the top for me."

mjlouk 212027
Reviewed Oct. 17, 2010

"This was the first time I ever tasted parsnips and turnips and really did not care for this recipe. Maybe if you love parsnips and turnips you would like it, but my DH and I didn't care for this at all."

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