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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 333.5
  • Total Fat: 22.9 g
  • Cholesterol: 29.4 mg
  • Sodium: 233.6 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 13.2 g

View full nutritional breakdown of Amazing Baked Turnips calories by ingredient
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Amazing Baked Turnips

Submitted by: EMMIESIX

Introduction

I created this recipe to find a way to make those beautiful turnips at the market taste good... it was also a great 'comfort dish'. Not a light dish (think like scalloped potatoes), but in moderation, quite worth it!

Note: I ate the whole pan! This only makes enough for 1 - 2 people. You should double or triple for a family or friends.
I created this recipe to find a way to make those beautiful turnips at the market taste good... it was also a great 'comfort dish'. Not a light dish (think like scalloped potatoes), but in moderation, quite worth it!

Note: I ate the whole pan! This only makes enough for 1 - 2 people. You should double or triple for a family or friends.

Number of Servings: 2

Ingredients

    2 medium turnips, sliced thin (you can use a mandoline)
    1-2 Tb olive oil
    1-2 Tb flour (I use brown rice flour as I'm a celiac)
    3/4 cup coconut milk (So Delicious brand is great, reg milk ok)
    3 Tb Nutritional Yeast
    dash of salt, to taste
    1/2 tsp garlic powder
    small pieces of butter, optional
    1-2 oz of really good, raw aged cheddar (this makes the dish!)

Directions

Preheat oven to 350.

Slice the turnips into a bowl (should be about 1 - 2 cups). Set aside.

Make a roux by heating the olive oil over medium for a minute, then adding the flour and salt. Stir over medium until bubbly, then add the milk, whisking to combine. Continue to stir over medium-high heat until it just thickens. Remove from heat and correct seasoning, if needed. Add the nutritional yeast.

Layer about 2/3 of the sliced turnips into a small baking dish (pie plate or mini-pyrex works well for 1 serving). Top with the sauce. Layer the remaining turnips, garlic powder, some small pieces of butter, and the shredded cheddar.

Bake for 25 minutes at 350, then kick it up to 400 for the last 5 to make the top golden.

Let rest a few minutes before eating.

Notes:
You can make this vegan by omitting the butter and using your preferred cheese sub on top.
You can go the other way and use butter instead of olive oil and real milk.
If you can have cheese, I HIGHLY recommend going with a good aged raw cheddar. You'll find you only need a small amount (1 - 2 oz) but the flavor impact is huge.

Number of Servings: 2

Recipe submitted by SparkPeople user EMMIESIX.






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