Scalloped Turnip Rutabaga Casserole Recipes

KETO SCALLOPED TURNIPS

Steps:

• Preheat oven to 350° F.
• Heat one tablespoon butter in a 10″ or larger cast-iron skillet over medium heat. Add in the onion and thyme, cook stirring frequently about 5 minutes until softened and starting to brown. Remove and set aside.
• In a heatproof bowl melt the heavy cream, cream cheese, and salt and pepper together until smooth.
• Place one layer of turnips in the skillet overlapping slightly, sprinkle with a bit of the onion and place a few cubes of butter on top. Repeat with 2 more layers.
• Pour the cream sauce over the top and cover with foil. Bake at 350° F for 30 minutes, uncover and bake another 45 until golden on top.

TURNIPS AU GRATIN

Steps:

• Preheat oven to 375 degrees. Butter a 9x9 baking dish.
• Rinse and peel the turnips. Slice turnips into 1/4 inch thick slices using a sharp knife, mandoline, or food processor.
• Arrange 1/3 of the turnips into the prepared baking dish.
• Combine the garlic powder, salt, and pepper and sprinkle the turnips with 1/3 of the seasoning.
• Combine the cheeses and sprinkle the turnips with 1/3 of the cheese.
• Repeat the layers twice more ending with cheese.
• Pour the cream over the top of the mixture.
• Cover dish tightly with foil and bake for 50 minutes.
• Remove the foil and continue baking for 20 minutes or until the top is lightly browned and the turnips are tender.
• Cool 5 minutes before serving.

RUTABAGA GRATIN

Steps:

• Heat the sliced rutabaga in boiling water for 3 minutes and set aside.
• Bring the cream, garlic, thyme, salt and pepper to a boil, reduce the heat and simmer for 3 minutes and then remove from the heat.
• Pour a bit of the cream into the bottom of a casserole dish.
• Place a layer of rutabaga on top, followed by some cream and some cheese. Continue to layer ending with a layer of cheese.
• Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 30-40 minutes.

SCALLOPED TURNIPS

Steps:

• Place the turnips, water and sugar in a large saucepan. Bring to a boil. Reduce heat; cover and simmer, for 5-8 minutes or until tender. Drain and set aside. , In another saucepan, melt butter; stir in flour and salt if desired until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in turnips. , Pour into a greased 1-qt. baking dish; sprinkle with cornflakes and cheese if desired. Bake, uncovered, at 350° for 20 minutes or until bubbly. Garnish with parsley if desired.

RUTABAGA CARROT CASSEROLE

Steps:

• Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain., In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.

SCALLOPED TURNIP (RUTABAGA) CASSEROLE

Steps:

• 1. Heat oven to 400 degree's. Thinly slice the cubed rutabaga. Slice thin in a food processor, with a mandolin or knife. Place rutabega (turnip) in to a large kettle.
• 2. Mix the cream, nutmeg, chopped garlic, onion, sugar, flour. Salt, pepper,and Thyme together.
• 3. Pour cream mixture over the turnip. Melt the butter and add to pot. Stir well to combine. Cook until it boils. Reduce heat to medium and cover. Cook until it is softened . About 10 minutes.
• 4. Pour mixture into a casserole dish. Cover and bake until it boils rapidly, thickened and cooked all the way through. Remove cover. continue baking until thickened.
• 5. Mix breadcrumbs Parmesan cheese and melted butter together. Sprinkle over casserole. Place casserole under broiler about 6-8 inches from broiler. Brown the breadcrumbs. Remove from oven and serve.

MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
• Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
• Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
• Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.