Turnip Casserole

By Molly O’Neill

Published November 21, 1992

Total Time
50 minutes
Rating
4(23)
Comments
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Featured in: FOOD; Southern Thanksgiving

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Ingredients

Yield:Four servings

  • 2 pounds turnips, peeled and thinly sliced

  • 1 cup heavy cream

  • 1 cup chicken broth, homemade or low-sodium canned

  • 1 tablespoon unsalted butter, melted

  • ½ teaspoon salt

  • 1 teaspoon freshly ground pepper

  • ¾ cups fresh bread crumbs, lightly toasted

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 77 milligrams cholesterol; 332 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 26 grams fat; 1 gram trans fat; 4 grams fiber; 578 milligrams sodium; 6 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place turnips in a saucepan. Cover with water and simmer gently over medium heat until tender, about 20 minutes. Meanwhile, pour the cream and chicken broth into a small saucepan. Bring to a boil and simmer over medium heat until it thickens slightly, about 5 minutes.

  2. Step 2

    Brush a baking dish with the melted butter. Using a slotted spoon, transfer the turnips to the dish. Add the cream mixture. Season with salt and pepper and top with bread crumbs. Bake until golden brown, about 15 to 20 minutes. Serve immediately.

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Ratings

4 out of 5
23 user ratings
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Comments

Tempest

Instead of bread crumbs, use porchini mushrooms from the food processor. Lay out on a sheet and toast on broil to dry out. Add garlic and dijon to the heavy cream, and broth. Use a strong cheese (parmesan, asiago, etc) for richer flavor.

Marilyn Gilbert

What oven temperature?

Matt

Modernizing a bit: - I use half sour cream half yogurt instead of the heavy cream - use veggie broth instead of chicken broth - I dice the turnip greens (if you have them) and mix it in to the casserole mixture - a bit of parmiggiano mixed with the bread crumbs and seasoning goes a long way to provide some umami (although I like the other comment's suggestion of porcinis, I haven't tried it, but will!) Also: oven at 400. Oven temp appears not to be listed in the recipe here.

what temp to bake?

Try 350

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