Scalloped Turnips
Creamy scalloped turnips with tender onions and a rich, buttery sauce, perfect for comforting family dinners or elegant gatherings featuring simple, wholesome flavors.
Ingredients
Instructions
- Butter a one-quart casserole dish.
- Layer one-third of the sliced turnips in the casserole, then top with one-third of the sliced onions.
- Sprinkle with 2 teaspoons of flour and 1/3 teaspoon of salt, then add pepper to taste and place 1 tablespoon of butter on top.
- Repeat the layering process two more times until all turnips and onions are used.
- Combine the milk and cream, then pour the mixture over the layered turnips.
- Cover the casserole and bake at 350°F for 30 minutes.
- Remove the cover and bake for an additional 30 to 45 minutes, or until the turnips are tender and bubbly.
Tips & Substitutions
For a richer flavor, consider using shallots instead of onions. If you're looking for a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. You can also add a sprinkle of nutmeg for warmth or mix in some grated cheese between the layers for added creaminess. Be sure to slice the turnips evenly for consistent cooking.
Serving Suggestions
Serve the scalloped turnips as a delightful side dish to roasted meats or alongside a fresh salad for a lighter meal. It pairs beautifully with American recipes that feature hearty proteins. For an elegant touch, garnish with fresh herbs like parsley or thyme before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, covered, for about 1-2 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Turnips contains roughly 820 calories, with 14g protein, 110g carbohydrates, and 37g fat. It is an excellent source of protein (28% of the Daily Value), iron (27% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2659mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables instead of turnips?
Yes, you can substitute turnips with other root vegetables like parsnips or potatoes. Just ensure they are sliced thinly and adjust cooking times as needed, as some vegetables may take longer to become tender.
Is this dish suitable for freezing?
Yes, scalloped turnips can be frozen, but it's best to do this before baking. Assemble the dish, cover tightly, and freeze for up to three months. Thaw in the refrigerator before baking, and adjust the cooking time accordingly.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish up to the point of baking, cover it, and refrigerate overnight. When ready to bake, allow it to come to room temperature before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).