Best 6 Turnip Bake Recipes

TURNIP BAKE

Steps:

• Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.

TURNIP BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch casserole dish.
• Place turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl.
• Mash turnip, 2 tablespoons butter, salt, and pepper together until smooth.
• Toss apples with 2 tablespoons brown sugar and cinnamon in a bowl.
• Spread half the turnip mixture into the prepared casserole dish; top with half the apples. Repeat with remaining turnip mixture and apple mixture.
• Mix flour, 1/4 cup brown sugar, and 2 tablespoons softened butter by hand in a bowl until mixture is an evenly coarse meal-texture; sprinkle over casserole.
• Bake in the preheated oven until cooked through and bubbling, about 1 hour.

POTATO & TURNIP BAKE

Steps:

• Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
• Whisk together the remaining ingredients and pour carefully over the vegetables.
• Bake, covered, in a moderate oven (180c) for 30 minutes.
• Remove cover and bake for a further 20 minutes or until the vegetables are tender.

AMISH TURNIP BAKE - GF RECIPE - (4.3/5)

Steps:

• Trim and peel turnips. Cut into chunks. Bring a 2 quart pan of water to boil. Add 2 tsp table salt and 2 tbsp white vinegar. Add turnips and boil until soft. Drain water. Mash turnips with 2 tbsp butter, cream and egg. Stir in 1/4 cup of the bread crumbs, sweetener and salt. Spoon into a casserole dish. Dot with remaining butter and sprinkle bread crumbs over the top. Bake at 400 degrees for 20 minutes *I used Jennifer Eloff's recipe for Plain Bread, a quick microwave bread which toasted, makes good bread crumbs. Recipe Below 4 servings 165 cal. Jiffy Cinnamon Bread: 7 tbsp ground almonds (105 mL) 31/2 tsp coconut flour (17 mL) 31/2 tsp oat flour (17 mL) 1 tsp baking powder (5 mL) 1/2 tsp cinnamon (2 mL) 1/4 tsp salt (1 mL) 2 to 3 tbsp raisins, snipped (30 - 45 mL) in half 3 eggs 41/2 tsp heavy cream, OR almond milk, OR (22 mL) coconut milk Liquid sucralose to equal 4 tsp (20 mL) SPLENDA® Granular 11/2 tsp olive oil (7 mL) 3 tbsp shredded Monterey Jack cheese (45 mL) Spray an 8-inch (20 cm) square baking dish with nonstick cooking spray. In medium bowl, combine ground almonds, coconut flour, oat flour, baking powder, cinnamon and salt. Stir in raisins. In small bowl, with fork, whisk eggs, heavy cream, liquid sucralose, OR SPLENDA® Granular and olive oil together. Make a well in center of dry ingredients and pour in egg mixture. Sprinkle with cheese and mix everything together really well until the mixture thickens slightly. Pour mixture into prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds (Your microwave might need different timing. Mine is powerful and runs hot.). Remove from microwave oven and immediately cut a cross in the bread dividing it length-wise and horizontally in half into 4 quadrants. Take each half and flip it over to allow the undersides to dry out a bit. When cool, slice each piece in half horizontally so that you have 8 slices of bread that are more or less the size of a slice of store-bought raisin bread. Place in the toaster and toast until nice and brown.. Variation: Plain Bread (great for toast): Omit raisins, cinnamon, sweetener and salt. Instead use 1/4 tsp (1 mL) onion salt. This recipe makes great grilled cheese sandwiches in a grilled cheese sandwich maker. Nutritional Analysis: 8 slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g carbs

FINNISH YELLOW TURNIP (SWEDE OR RUTABAGA) BAKE

Steps:

• Peel& cube turnip.
• You should have at least 9 cups.
• Place in a large saucepan& cover with water.
• Bring to a boil over high heat.
• Cover& reduce heat so water gently bubbles.
• Cook until tender, from 25-30 minutes.
• Then drain.
• Using potato masher or electric mixer, mash turnip.
• Stir in 2 tbsp butter until melted, then mix in milk.
• Stil 1/2 cup bread crumbs with sugars& seasonings.
• Stir into turnip.
• If baking right away, preheat oven to 350 degrees F.
• BUtter a 9x13" baking dish or coat with cooking spray.
• Spread turnip evenly in pan and run fork over top to create a rough appearance.
• Sprinkle with 2 tbsp bread crumbs& drizzle with 1 tbsp melted butter.
• Bake uncovered in centre of oven until centre is hot& crumbs are golden-tipped- about 45 minutes.
• Serve right away with roast turkey, chicken, pork or beef.
• Note: To make ahead, prepare completely.
• Do not bake.
• Cover& refrigerate for up to 2 days.
• A cold casserole may need 55-60 minutes baking time.
• If frozen, turnip's texture may soften& water out.

POTATO AND TURNIP BAKE

Steps:

• In a skillet over medium-high heat fry bacon until golden, stirring frequently (10 minutes). Remove with a slotted spoon and drain on paper towels.
• Pour off bacon fat from skillet and reserve.
• Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
• Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
• Heat another tablespoon of the bacon dripping in the skillet over medium-high heat. Add half of the potatoes and cook until tender and golden brown, tossing and seasoing with 1/4 teaspoon salt and 1/8 teaspoon pepper (15 minutes). Add potatoes to bowl (with leeks).
• Repeat with remaining potoates.
• Heat 1 tablespoon bacon drippings in skillet over medium high heat. Add turnips and cook until tender and starting to brown, seaoning with 1/4 teaspoon salt and 1/8 teaspoon pepper (5 minutes). Add to bowl (with potatoes and leeks).
• Add carrot to skillet, stirring for 2 minutes before adding to bowl.
• Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
• Spread half of the vegetables in a 13 x 9 x 2 inch baking dish. Sprinkle with bacon and cover with remaining vegetables. Chill to room temperature and then cover and chill overnight.
• Preheat oven to 425-degrees F.
• Bring vegetables to room temperature. Pour wine over all.
• Bake until wine has evaporated and top is browned (30 minutes).
• Sprinkle with parsley.