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Parsnips & Turnips au Gratin

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.
  • Makes
    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 shredded sharp cheddar cheese
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter, melted


  • 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.
  • 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 11x7-in. baking dish coated with cooking spray. Pour sauce over vegetables.
  • 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°.
Nutrition 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.

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  • scandigirl
    Dec 25, 2019

    This recipe was chosen this year for our Christmas Turkey dinner. I cooked it as per recipe. We enjoyed it and look forward to serving it in years to come.

  • gordonpaul
    Nov 7, 2019

    Excellent and so easy. We love root vegetables and using canned soup (was rather reluctant) was so much easier than the recipe I had used in the past what with layering, cream, cheese, flour, etc.. with another recipe. I did add i bit more black pepper and before I added the soup mixture, I sprinkled a bit of parmesan cheese on top and then continued. Super great!!!

  • MarthaFry
    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
    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
    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.