Scalloped Turnips Recipe

5 3 5
Scalloped Turnips Recipe
Scalloped Turnips Recipe photo by Taste of Home
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Scalloped Turnips Recipe

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5 3 5
Publisher Photo
My husband and I have five grown children and 13 grandchildren. This is the only kind of cooked turnips our kids will eat.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 3 cups diced peeled turnips
  • 2 cups water
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoons salt, optional
  • 1-1/2 cups milk
  • 1/4 cup crushed cornflakes
  • 2 tablespoons shredded cheddar cheese or grated Parmesan cheese, optional
  • Chopped fresh parsley, optional

Directions

Place the turnips, water and sugar in a large saucepan. Bring to a boil. Reduce heat; cover and simmer, for 5-8 minutes or until tender. Drain and set aside.
In another saucepan, melt butter; stir in flour and salt if desired until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in turnips.
Pour into a greased 1-qt. baking dish; sprinkle with cornflakes and cheese if desired. Bake, uncovered, at 350° for 20 minutes or until bubbly. Garnish with parsley if desired. Yield: 5 servings.
Originally published as Scalloped Turnips in Country February/March 1997, p51

Nutritional Facts

3/4 cup: 128 calories, 5g fat (0 saturated fat), 1mg cholesterol, 187mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 3 cups diced peeled turnips
  • 2 cups water
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoons salt, optional
  • 1-1/2 cups milk
  • 1/4 cup crushed cornflakes
  • 2 tablespoons shredded cheddar cheese or grated Parmesan cheese, optional
  • Chopped fresh parsley, optional
  1. Place the turnips, water and sugar in a large saucepan. Bring to a boil. Reduce heat; cover and simmer, for 5-8 minutes or until tender. Drain and set aside.
  2. In another saucepan, melt butter; stir in flour and salt if desired until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in turnips.
  3. Pour into a greased 1-qt. baking dish; sprinkle with cornflakes and cheese if desired. Bake, uncovered, at 350° for 20 minutes or until bubbly. Garnish with parsley if desired. Yield: 5 servings.
Originally published as Scalloped Turnips in Country February/March 1997, p51

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tamarachronister User ID: 1908061 17415
Reviewed Aug. 22, 2011

"Free veggies at church last Sunday. There was mostly turnips left, so I took some home. It's my first time cooking and eating turnips. This recipe was quite tasty. I used cheddar cheese and I added a bit more salt and added pepper. A great way to eat healthy vegetables. Thank you for sharing!"

MY REVIEW
joanneharrington User ID: 4145867 17413
Reviewed Jan. 5, 2010

"It was very easy to make and my kids loved it!"

MY REVIEW
FriedaG User ID: 1671534 37932
Reviewed Mar. 31, 2009

"This is a really good recipe, making an often-maligned vegetable appealing even to unaccustomed palates."

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