Baked Turnips Recipes

Steps:

• Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Steps:

• Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

Steps:

• Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
• Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
• Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Steps:

• Preheat oven to 375 degrees.
• Peel the turnips and slice thinly. Using about 1/2 tablespoon of butter, butter well the bottom and sides of an oval gratin dish.
• Mix the Parmesan cheese with the salt, pepper, nutmeg and cayenne. Bring the milk or cream to a boil in a separate saucepan and keep hot.
• Layer turnip slices in the dish, dusting each layer with the spicy cheese mixture. When all the turnips are used up, pour the hot milk into the dish. Strew bread crumbs over the top and dot with the remaining butter.
• Bake, uncovered, for 45 to 50 minutes, until turnips are soft and have absorbed much of the liquid.

Steps:

• Preheat oven to 350 degrees.
• Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
• In small bowl, combine remaining ingredients.
• Drizzle over vegetables.
• Cover vegetables with aluminum foil; bake 40 to 50 minutes.
• Serve over brown rice.

Steps:

• Preheat oven to 400 degrees. Cut the stem end from turnips. Rub each with olive oil and wrap tightly in aluminum foil. Bake for approximately 90 minutes or until insides are soft enough to scoop out.
• Scoop out insides of each turnip, leaving the shell intact. Mash & whip the insides with the sour cream, spices and seasonings. When the insides are a creamy consistency, carefully spoon them back into shells. Reduce oven heat to 350 degrees and bake the stuffed turnips for 20-30 minutes until heated thru.