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Recipes for Turnips and Rutabaga - Week 2 September 2013

Posted by walnutcreek (My Page) on
Sun, Sep 8, 13 at 14:36

This is a recipe I first prepared several years ago. We absolutely loved it and still do to this day. Because I was working, I did the recipe in stages as I noted.


5 medium turnips, peeled and diced
1/2 teaspoon soda
1 teaspoon salt
1/4 cup sugar
1/4 cup flour
Dash onion salt
Dash celery salt
1 cup Velveeta, cubed
1/3 cup milk

Put peeled and medium diced turnips in saucepan; cover with cold water and add soda. Bring to a boil, drain and rinse well. Cover with cold water again, add salt; cook until tender, then drain. Mix flour, sugar, celery and onion salts in a bowl; blend in milk with a whisk. Add cheese and flour-milk mixture to turnips and stir gently. Spray Pam liberally in a 9X13 casserole dish. Pour in turnips. Bake at 350 degrees for 45 minutes.

Note: If your time is limited, you can prepare this over a period of time by preparing the turnips, draining, and refrigerating. Then when ready to cook, bring out of refrigerator and finish the process.

Follow-Up Postings:

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

Turnip Casserole
Courtesy of my DSis

6 cups or more cubed turnip
2 tbsp butter
2 eggs, beaten
3 tbsp flour
1 tbsp brown sugar
1 tsp baking powder
¾ tsp salt
1/8 tsp pepper
Pinch nutmeg
½ cup fine crumbs
2 tbsp melted butter

Cook turnip until tender. Drain and mash. Add butter and egg. Beat well. (This much can be done the day ahead)
Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir. Butter a casserole dish and put in mixture. Combine crumbs and butter. Sprinkle on top. Bake at 375 for 25 minutes or until light brown on top. Serves 6.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

I can't add to this one! :o)

Never cooked either! Have tried turnips, but not rutabaga's.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

I'll pass on these. :)

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

I was going to post my Turnip Puff recipe. Mom and I have made it for years, it's requested at Thanksgiving. Even turnip/rutabaga haters love it.

But it's the exact same one that Luckygardnr posted. LOL
It's called Turnip puff, but they are made with rutabagas.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

We love turnips. I sometimes just peel chunk and boil them with a little butter and a few pinches of sugar. Cook till tender.

I also smother them down with onions, and sometimes some smoked sausage or tasso. Peel, dice, put in skillet with some olive oil, diced onions, and diced or sliced smoked sausage. Keep stirring smothering it all down till tender and browning, I sprinkle a little sugar in to cut any bitterness. Wonderful.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

I love Roasted Root Vegetables!
Just peel, cut in chunks, lightly coat with olive oil, season with pepper, lemon & pepper blend, sea salt. Place in a single layer in large casserole dish, and bake at 350 F 'til desired doneness. I usually include onion, carrot, parsnip and sweet potato to the mix.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

I adore turnips and rutabaga. Sweet, flavorful, and flavorful.....always a good addition to beef, chicken, or pork roasts. I have made 'puffs ', roasted them in the oven, added them to the pot when making mashed potatoes, added them to soups and stews, etc.

I also used to love fresh picked young turnips raw, straight from the garden and washed under the hose.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

I grew up in Nebraska and lived there and in Iowa until I was just about to turn 40, when I moved to Minnesota. My ex-husband, a MN native, introduced me to pasties on a trip to Canada. I had never had either pasties or rutabaga until then. Pasties are delicious! I live in the Michigan U.P. now and pasties are just as important and well loved of a food here as they are in northern Minnesota.

What IS a pastie? It's basically an individual portion sized meat pie. The meat is usually (traditionally) beef and it can be ground or roasted and cut into small chunks. Pasties also contain potatoes, onion, rutabaga, and sometimes carrots. Less traditional varieties can contain other ingredients as well. Pasties can range from bland and tasteless (I've had a few) to absolutely delicious succulent pastries of goodness! I make a pretty good pasty myself, but don't really have a recipe, so I'm including a link to an online recipe that looks pretty good.

Here is a link that might be useful: Upper Peninsula Pasties Recipe

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

Rutabaga and Carrots

3 pounds rutabagas (about 2 large), peeled and cut into 1” pieces
1 pound carrots, peeled and cut into 1” pieces
1/2 teaspoon salt, divided
1 cup sour cream
1/2 cup buttermilk
Freshly ground black pepper
Chopped parsley

Place rutabaga and carrots in large stockpot. Fill with cold water to 1-inch above vegetables. Bring to a boil over medium-high heat. Add 1/4 teaspoon salt, stir and reduce heat to medium-low. Simmer until vegetables are tender, 45 to 50 minutes. Drain and return to pot.

Stir in sour cream and mash vegetables with a potato masher, leaving the texture a bit chunky. Pour in buttermilk and continue to mash until thoroughly mixed. Add remaining salt and pepper; serve immediately. Makes about 6 cups.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

Turnip Fries


* 8 medium turnips (about 2 1/2 pounds)
* 1/2 cup heavy cream
* 1 teaspoon Splenda
* 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
* 1 teaspoon freshly ground black pepper
* 1/4 teaspoon salt (sea salt works best)
* 1/4 cup grated Parmesan cheese
* Olive oil spray
* Lime juice

Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry.

Preheat oven to 425°F.
Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks.

Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil.

Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice.

** some people like to sprinkle a little chili powder or cajun seasoning on for extra spice.
Some recipes say to leave the skin on, feel free to try it either way, I think the skin makes them rubbery and more tart.

Makes 8 servings. Approximately 4.5 carbohydrate grams per serving.

I don't remember where I got that recipe but I liked them.

Crab Bisque

The Soup Nazi's Crab Bisque

* 4 pounds snow crab clusters (legs)
* 4 quarts water (16 cups)
* 1 small onion, chopped
* 1 1/2 stalks celery, chopped
* 2 cloves garlic, quartered
* 2 small turnips, peeled, chopped
* 1/4 cup fresh chopped Italian parsley
* 2 teaspoons mustard seed
* 1 tablespoon chopped pimento
* 1/2 teaspoon coarse ground pepper
* 2 bay leaves
* 1/3 cup sugar-free tomato sauce
* 2 tablespoons half and half
* 1/4 cup unsalted butter
* 1/4 teaspoon thyme
* 1/8 teaspoon basil
* 1/8 teaspoon marjoram

Remove all the crab meat from the shells and set it aside.

Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.

Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.

Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.

Note: This is a very slightly altered version of the soup that is Jerry's favorite from the Soup Nazi episode of Seinfeld. The recipe was naturally very low-carb. This is likely to be the best tasting crab bisque you've ever tasted and has no sugary fillers like commercial crab bisque.

Makes 6 servings. 5 net grams of carbohydrate per serving.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

Hounds, your roasted root veggies sound good. I might have to make that in the next couple of days.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

We love carnips...

Easy peasy. Boil carrots & turnips together, drain, mash, add a titch of salt, butter, eat.

They say invention is the mother of necessity. Kids wouldn't even look at turnips, but mashed with carrots, they licked the bowl!

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

Navet Glacés

6 fresh turnips, scrubbed clean
2 tablespoons butter
2 tablespoons sugar

Cut the turnips into 1/4 inch slices and cook in a pot of boiling water for about 6 minutes, or just until fork tender. Drain.

Heat butter in a frying pan on medium heat and add turnip slices. Sprinkle with 2 tablespoons of sugar. Cook, stirring occasionally until the sugar starts to caramelize - about 5 to 10 minutes. Serve warm. Makes 4 servings.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

We ate this dish many times when living in Germany.

Peel one good-size turnip, cut it into 1/2-inch dice, and simmer them in salted water for 30 minutes. Peel one medium baking potato, cut it into 1-inch chunks, and add them to the same water for the last 20 minutes. Peel and core one tart cooking apple (like Granny Smith), quarter it, and add them to the same water for the last 15 minutes. Drain, reserving a little bit of the cooking water, and mash with a fork, whipping in 1 tablespoon butter, salt to taste, 1/2 teaspoon sugar and a dash of freshly grated nutmeg. Add a bit of the reserved cooking water if it's needed to get the mashed veggies to a fluffy consistency.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

This one I got from another site. It is delicious.

Rutabaga in Chicken Stock

This is a standard Thanksgiving "side" at our house since forever. People who loathe turnips and/or rutabagas eat this and have no idea what it is.

Peel and chop rutabagas, blanch in boiling water for a couple of minutes, remove and set aside.

In a good-sized saucepan, add butter/olive oil mix, sweat 1 finely chopped onion until softened. Sprinkle w/ +/- 1 TBLS flour, cook roux until pale gold. Add chicken broth. Stir in about six torn fresh sage leaves and add rutabagas. Dried sage can be used but be careful with amount - it can overpower. Simmer covered on low 20-30 minutes, or until rutabagas are tender. Salt and pepper to taste, turn in fresh minced parsley just before serving.

This can also go in a mod-low oven, covered, until rutabagas are tender.

RE: Recipes for Turnips and Rutabaga - Week 2 September 2013

Mashed Turnips with Parmesan

serves 5

about 4 turnips, peeled and cut in large dice
1/3 cup shredded Parmesan cheese, with extra for sprinkling to top
3 tablespoons mayonnaise
salt to taste

Place the turnips in a large pot and and enough cold water to cover. Bring to a boil and reduce heat to a gentle boil. Cook turnips for about 20 - 30 minutes or until fork tender.

Drain well and return to pot. Mash turnips until they a slightly chunky. If necessary, turn the heat on medium and cook off any liquid that has accumulated. Add the Parmesan cheese and mayonnaise and stir to combine. Season to taste with salt and sprinkle with extra Parmesan cheese if desired.

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