Scalloped Turnips
Nutrivore Score: 721
Ingredients
- 3 3/4 cups turnips thinly sliced at 1/8 inch (about 1 1/2 pounds)
- 6 cups cauliflower florets (about 1 small head)
- 2 cups chicken bone broth (or favorite broth)
- 1 large egg
- 1/4 cup ghee (or substitute butter or lard)
- salt and pepper to taste
Instructions
- Slice the turnips into very thin rounds, approximately 1/8″. Cut the cauliflower into florets. You can also use the cauliflower stems; cut those into small pieces.
- Bring the broth to a simmer over medium-high heat and add the cauliflower. Simmer the cauliflower until slightly overcooked, about 15 minutes.
- Meanwhile, preheat the oven to 375F.
- Pour the broth and the cauliflower into a blender. Add the ghee and blend on high until you have a completely smooth puree (20 seconds to a minute, depending on your blender).
- Beat the egg slightly in a bowl and then temper the egg. To temper the egg, add a spoon full of the hot cauliflower puree to the egg while stirring vigorously. Add another spoonful the same way. And then a third spoonful.
- Now, add the tempered egg to the cauliflower puree and blend to combine. Taste your puree. If needed, add salt and pepper (it should be slightly over-seasoned, meaning just a bit too salty, because the turnips will dilute the seasoning once baked).
- Lay the turnips a bottom of a 9″ x 9″ casserole pan or baking pan (it doesn’t need to be neat), and pour the cauliflower puree over the top. Stir to make sure the turnip slices are well coated in the sauce and then smooth out to make sure the turnip slices are all lying flat.
- Bake for 30 minutes, until bubbling and the turnips are soft with just a little bit of give when pierced with a knife. To brown the top layer, broil for 3 to 5 minutes at the end.
Nutrition
Nutrition Facts
Scalloped Turnips
Amount per Serving
Calories
136
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
50
mg
17
%
Sodium
126
mg
5
%
Potassium
466
mg
13
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
45
IU
1
%
Vitamin C
65
mg
79
%
Calcium
51
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Scalloped Turnips with Ham Variation: Ham is a delightful addition to this side dish. Cut ham into 1/4″ cubes, and saute with a tablespoon of ghee in a frying pan until browned. Fold into turnips and sauce before baking.