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!
- 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.