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

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


  • 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

Nutritional Facts

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


  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 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!"

joanneharrington 17413
Reviewed Jan. 5, 2010

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

FriedaG 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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