Turnips, Taters and Ham Recipe

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Every year, my husband clears space in the garden to plant turnips. He likes to eat them right out of the garden or in a variety of dishes, including this one I created just for him.
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 6 servings


  • 1 small onion, chopped
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon dried basil
  • Dash pepper
  • 1 cup water
  • 1/4 cup milk
  • 4 medium potatoes, peeled and sliced 1/4 inch thick
  • 3 small turnips, peeled and sliced 1/8 inch thick
  • 1 cup cubed fully cooked ham
  • 3 tablespoons minced fresh parsley

Nutritional Facts

3/4 cup: 176 calories, 5g fat (0 saturated fat), 11mg cholesterol, 420mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 lean meat.


  1. In a saucepan, saute onion in butter until tender. Stir in flour, salt if desired, basil and pepper. Gradually stir in water and milk. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from the heat. In a greased 11-in. x 7-in. baking dish, layer potatoes, turnips and ham; pour sauce over all. Cover and bake at 350° for 1-1/4 hours or until potatoes are tender. Garnish with parsley. Yield: 6 servings.
Originally published as Turnips, Taters and Ham in Country Pork 1996, p13

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