Scalloped Turnips

These Scalloped Turnips are a nutrient-dense version of the beloved classic, scalloped potatoes. Turnips are a cruciferous vegetable and therefore a super nutrient-dense food. In addition, this recipe makes use of cauliflower and Long-Simmered Chicken Bone Broth for the sauce instead of the typical roux. Turnips and cauliflower are especially high in glucosinolates and polyphenols. Meaning, they are associated with a reduced risk of cancer and cardiovascular disease. If you’re trying to add a wider variety of root vegetables to your diet, you’ll be happy to know that the texture and flavor of turnips makes a fantastic replacement for the typical potatoes in this dish. You could also try it with rutabaga. If you want to use potatoes instead, go ahead!

Featured Ingredients

Turnips are members of both the cruciferous family and root vegetable family – 2 foundational food groups. This veggie is a top food source of glucosinolates (sulfur-containing compounds that break down into bioactive isothiocyanates and indoles, which are absolute rock stars as far as human health is concerned!) Turnip greens are even more nutrient-dense than turnips, so don’t toss them out!

Cauliflower is a member of the cruciferous vegetable family, the members of which have been linked to numerous health benefits, including lower risks of all-cause mortality, cardiovascular disease and cancer.

Turnip Nutrients

Cauliflower Nutrients

Scalloped Turnips

Nutrivore Score: 721

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 124kcal

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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)
• 1/4 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

124

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

5

g

31

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

2

g

Cholesterol

 

19

mg

6

%

Sodium

 

114

mg

5

%

Potassium

 

454

mg

13

%

Carbohydrates

 

10

g

3

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Protein

 

5

g

10

%

Vitamin C

 

65

mg

79

%

Calcium

 

46

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.