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Best Turnip Recipes

Best Turnip Recipes

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Top Rated Turnip Recipes

"Take some time out to make something special for family and friends with this delectable recipe."— Jay Christian, author of Hollywood Celebrity Recipes

In honor of St. Patrick's Day, Boston's beloved Irish pub, The Black Rose, has decided to share their secret to making the perfect homemade Guinness beef stew. This time-tested recipe has been a favorite among customers since opening of their doors in 1976 and has all the rich flavors of a traditional Irish stew updated with a delicious Guinness twist.

Frittatas are the perfect dish to make when you have to mulit-task. Simply sauté the vegetables, whip up the scrambled eggs and bake your turnip greens and potato frittata while you make a side salad, catch up on work or relax. This comforting and hearty dish is also a great solution for leftovers.Recipe courtesy of West of the Loop

We go through a lot of whole, free-range chicken at the restaurant, and I am always searching for ways to use the legs and thighs. Sometimes they end up in sausage or in a small plate to serve in our lounge. But other times, they inspire my version of a classic French bistro dish. Feel free to substitute dry white wine for the red, and you’ll have coq au vin blanc. This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.

This casserole gets its satisfying flavor and texture from a hearty medley of red, brown and wild rices and the savory power of both fresh cremini and dried porcini mushrooms.Recipe courtesy of Blue Apron

Turnips are one of our favorite vegetables to make. We picked up our most recent batch from our local farmers market. They always give us a taste of something new. We recommend sautéing your turnips — you will love them! Below is our recipe for sautéed Japanese turnips, a great addition to any meal.

I first fell in love with glazed vegetable while studying at Le Cordon Bleu in Paris. I found that the longer the vegetables cook the sweeter and more caramelized they become. - Chef Jennifer

This dish from Chef Scott Campbell of New Leaf Restaurant & Bar uses chocolate both in the spice mixture used to season the duck, and also in the flavorful jus that finishes the dish. It is one of the most popular dishes on the dinner menu, and is good to serve on Valentine's Day.

This traditional Russian soup is the Russian answer to bouillabaisse. The soup consists of a clear broth, fish, and root vegetables. Traditionally, with catfish, bream, or ruffe, but you can substitute whatever looks freshest at the grocery store.

Try this simple recipe for roasted Pacific salmon, honey caramelized turnips, cipollini onions, and pinot noir.Recipe courtesy of Chef Yaffe, VUE 24, Foxwoods Resort Casino.

This recipe will have you eating turnips all the time. Cook these white root vegetables in your pressure cooker to achevie crazy flavor with the help of stock and sour cream. Excerpted from The New Pressure Cooker Cookbook by Adams Media. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved.

Perfect for a cold, rainy night, chicken and dumplings is a classic American comfort food dish that I originally found a recipe for in the Little Big Book of Comfort Food, but has evolved over time since I began making it in the easiest of all cooking appliances — the slow cooker. I also like to keep the cut of the vegetables large so that they retain some toothsomeness. While not exactly soup, the hot, steaming broth, large cut of tender chicken, aromatic vegetables, and boiled chive dumplings served in a shallow bowl equal a warming, hearty meal.Click here to see The Slow Cooker ChallengeClick here to see 101 Ways to Cook Chicken Click here for more of the 101 Best Slow Cooker Recipes

5 Best Turnip Recipes | Popular Shalgam Recipes


Turnip Recipes- Come winter and the pantry is stacked with eye-catching veggies and greens. From crunchy radishes and carrots to ruby red beets and purplish turnips, the colder months come afresh with a great variety for our everyday meals. Talking of turnips (shalgam), these ivory white seasonal roots with a hint of purple come loaded with essential micro-nutrients. Turnips are a great source of Vitamin C add them to your daily diet to fortify yourself against the change in season. They also contain Vitamin A, B, E, K, calcium, iron, magnesium, manganese, sodium, potassium and phosphorous.

Turnips are extremely easy to cook. Include them in salads, cook them into heart-warming soups, make a dip or simply curry them Indian style. One of the oldest and most traditional ways of using turnips in Indian cooking is by pickling. In most North Indian households, turnips are teamed with other winter veggies like cauliflower to make the most loved gobhi-shalgam achaar. In addition to the root, its leaves are also cooked as saag or blitzed to be added to soups. Turnips are tad low in calories, and apt to be part of your low-cal diet plan.

7 Turnip Recipes for Crossing New Horizons in the Kitchen

Turnips are having a moment. The humble, oft-overlooked root is suddenly in high demand. Maybe you’re furiously playing “Animal Crossing: New Horizons” and are obsessing over its unpredictable “stalk market” where turnips are the hot commodity. Maybe you’re loading up your kitchen with all the healthy, nutritious produce you can get your hands on. Maybe a little of both.

But know that turnip’s time in the limelight is long overdue.

Texturally similar to potatoes and having a flavor with a slight kick somewhat reminiscent of a radish, they’re a refreshing and easy change of pace from your go-to veggies. Though they’re relatively thin skinned, if a recipe calls for peeled turnips, grab a fork and a peeler and you’re in business. For the gardeners and no-waste eaters out there, turnip greens are also edible and especially great sauteed with a little olive oil, garlic, salt, and pepper.

Best of all, while the adorable boar Daisy Mae’s pixelated turnips may depreciate in value in just a few days, IRL turnips keep well for several weeks when refrigerated in loosely wrapped plastic.

Top rated Turnip recipes

Miso-Glazed Turnips

Spice-up your typical weekly side dish routine with this Miso-Glazed Turnips recipe

  • 1 pound small turnips, trimmed, scrubbed, cut into 1-inch wedges
  • 2 tablespoons white miso
  • 2 tablespoons unsalted butter
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons fresh lemon juice

Glazed Turnips and Parsnips

1. Bring first 4 ingredients, 1 Tbsp

  • 2 pounds turnips, peeled and cut into 1/2-inch-thick wedges
  • 1 pound parsnips, peeled and cut into 1/2-inch slices
  • 1 1/2 cups frozen pearl onions
  • 2 teaspoons kosher salt
  • 3 tablespoons cane vinegar, divided*
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 (3-inch) cinnamon stick
  • 1 bay leaf
  • 1/4 teaspoon dried crushed red pepper
  • 3/4 cup cane syrup
  • 1/2 cup vegetable broth

Turnip Hong Bao

This delicious recipe violates my personal culinary principle of avoiding white flour and white sugar

  • Dough:
  • 1 Tbsp (1 packet) dried active baking yeast
  • 1 tsp caster sugar
  • 4 Tbsp plain flour
  • 4 Tbsp warm water
  • 1/2 C warm water
  • 220 g plain flour
  • 1/4 teaspoon salt
  • 2 Tbsp caster sugar
  • 1 Tbsp vegetable oil
  • 1/2 tsp baking powder
  • Filling:
  • 2 med turnips, peeled & grated
  • 1 med carrot, peeled & grated
  • 2 inch chunk zucchini, grated
  • 1/2 tsp grated ginger
  • 1 clove garlic, minced
  • 2 scallions, minced
  • 1 small red hot chile, minced
  • Sauce:
  • 1/4 C soy sauce
  • 3 Tbsp sweet Thai chili sauce

Crunchy Turnip, Apple, and Brussels Sprout Slaw

Whisk lemon juice, oil, and ginger in a large bowl season with salt and pepper

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated peeled ginger
  • Kosher salt and freshly ground black pepper
  • 2 small white turnips, peeled, cut into matchsticks
  • 1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
  • 4 oz. brussels sprouts, leaves separated
  • 1 teaspoon poppy seeds, plus more

Lemongrass Glazed Tuna on Grilled Asparagus and Turnip Salad

This is the time of year to get your fill of Asparagus and I seem to be using it in almost every meal I make just l.

  • 1/3 cup agave nectar
  • 1/4 cup rice wine vinegar
  • 2 lemongrass sticks bruised
  • 1 red chilli finely sliced
  • 2 tbsp mint finely sliced
  • 2 tbsp coriander finely sliced
  • 14 oz tuna steak fresh
  • 8 asparagus spears trimmed
  • 1/2 bunch radishes
  • 1 medium purple turnip
  • 1 bunch watercress fresh

Amish Turnip Bake - GF

  • 1 lb small turnips
  • 2 tbsp white vinegar
  • 2 tsp table salt
  • 3 tbsp butter (divided use)
  • 2 tbsp cream
  • 1 egg
  • 2/3 cup bread crumbs*
  • Sweetener equal to 2 tsp of sugar
  • 1 tsp sea salt

Emeril's Best Beef Pressure-Cooker Stew

Emeril's Best Beef Pressure-Cooker Stew is going to quickly become a favorite in you household, because of the easy.

  • STEW:
  • 1 tablespoon Essence, recipe follows
  • 1 tablespoon all-purpose flour
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into a medium dice
  • 2 stalks celery, cut into a medium dice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup button mushrooms, quartered
  • 1 tablespoon garlic, chopped
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 cup dry red wine
  • 2 1/2 cups beef broth
  • 3 parsnips, peeled and cubed
  • 2 turnips, peeled and cut into 1/2-inch cubes
  • 2 cups collard greens, chopped
  • 2 tablespoons fresh parsley leaves, chopped
  • rice, for serving
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Irish Lamb & Turnip Stew

Nothing beats a warm and comforting bowl of good Irish Stew

  • 3 tablespoons extra-virgin olive oil, plus more for the roux
  • 3 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
  • Kosher salt
  • Pepper
  • 2 small yellow onions, quartered
  • 8 garlic cloves, crushed
  • 6 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 4 cups chicken stock or low-sodium broth
  • 3 small turnips, peeled and quartered
  • 1/2 pound medium carrots, cut into 2-inch pieces
  • 8 fingerling potatoes (3/4 pound)
  • 3 tablespoons heavy cream
  • Chopped parsley and mint, for garnish
  • Crusty bread, for serving

Turnip Cauliflower Mash

Steam the turnips and cauliflower until fork tender

  • 1 lb peeled and trimmed turnips, cut into 1 " pieces
  • 1 medium head of cauliflower, cut into florets (about 1 lb of cauliflower florets)
  • 4 Tbsp grass fed ghee or butter
  • 3/4 tsp Celtic sea salt
  • 1/4 tsp cracked black pepper

Turnip Green Dip

Cook the turnip greens according to package directions, omitting salt

  • 1 16-ounce package frozen chopped turnip greens
  • 3 slices thick cut bacon, cut crosswise
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup, plus 2 T dry white wine
  • 12 oz. low-fat cream cheese (Neufchatel), cut into chunks
  • 4 oz. low-fat sour cream
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 cup grated Parmesan cheese
  • Assorted crackers and tortilla chips

Roasted Garlic Mashed Turnips

1. Preheat oven to 350 degrees F

  • 1 head garlic
  • 1 tbsp olive oil
  • 3 lbs turnips, peeled and quartered
  • 1/4 cup olive oil
  • salt and crushed black pepper to taste

Turnip Green Soup

Don't be skeptical like I was, this stuff is really good! I was surprised at how well a few cans of veggies, chicke

  • 1 tablespoon olive oil or butter
  • 1/2 lb. smoked sausage, diced (I like Conecuh brand, Original - use more if you like)
  • 1 onion, chopped (3/4 cup)
  • 1 large (27 oz) can seasoned turnip greens*, undrained
  • 2 (16 oz) cans reduced-sodium chicken broth
  • 1 (10 oz) can Rotel tomatoes with green chilies, undrained
  • 1 (14.5 oz) can Hunt's petite-diced tomatoes, undrained
  • 1 (16 oz) can navy beans, rinsed and drained
  • 1 (15 1/2 oz) can black-eyed peas, rinsed and drained
  • 1 (15 oz) can pinto or kidney beans, rinsed and drained (I used pintos)
  • 1/8 - 1/4 teaspoon garlic salt, or to taste
  • 1/4 - 1/2 teaspoon Creole seasoning, or to taste (such as Tony Chachere's)

Glazed Turnips and Parsnips with Maple Syrup

In a large skillet, heat oil over medium-high

  • 1 tablespoon vegetable oil, such as safflower
  • 1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
  • 1 pound turnips, peeled and cut into 1-inch wedges
  • 1 cup canned reduced-sodium chicken broth or water
  • 1/2 cup pure maple syrup
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh rosemary

Southern Style Turnip Greens

From Lisa's Carolina Kitchen: The following is my mother's recipe for turnips

This week we are learning how to make stuffed turnips. Turnips are first deconstructed and rebuild and filled with a stuffing made with the turnip flesh combine with a duxelles of mushrooms. That recipe may sounds simple but it will bring bring new flavors for your palet to enjoy.

if you are looking for a vegetarian recipe that brings something different this recipe is for you. it is healthy and delicious.

(Affiliate links)
Cookware you will need:
Melon baller:
Cookie cutter:
enameled black baking tray:

Amazon grocery coupons save up 30 %:

6 medium sized turnip
150 grams button mushrooms
500 ml of homemade or store bough vegetable stock
salt and pepper to season.
2 tablespoons of butter
1 shallot
half a cup of breadcrumbs



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This week we are learning how to make stuffed turnips. Turnips are first deconstructed and rebuild and filled with a stuffing made with the turnip flesh combine with a duxelles of mushrooms. That recipe may sounds simple but it will bring bring new flavors for your palet to enjoy.

if you are looking for a vegetarian recipe that brings something different this recipe is for you. it is healthy and delicious.

(Affiliate links)
Cookware you will need:
Melon baller:
Cookie cutter:
enameled black baking tray:

Amazon grocery coupons save up 30 %:

6 medium sized turnip
150 grams button mushrooms
500 ml of homemade or store bough vegetable stock
salt and pepper to season.
2 tablespoons of butter
1 shallot
half a cup of breadcrumbs

Lo Bak Go: Recipe Instructions

Grate the Chinese turnip/daikon radish. We just used the largest holes on a box grater.

Add grated turnip and 1 cup water to a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate.

You will have liquid left in the pan with the radish but don’t worry about measuring it. Scoop the cooked turnip into a large mixing bowl to cool. Next, pour the remaining liquid into a measuring cup and fill the rest with water until you have 1 cup of liquid and pour it back in with the cooked turnip.

Heat your pan over medium heat and add a two tablespoons oil. Add the dried shrimp, rehydrated Chinese black mushrooms, and Chinese sausage and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.

Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid.

Mix well until the dry ingredients are well-incorporated.

Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter.

If you like your radish cake soft, you can add another 1/4 cup or more of boiling water to the batter. If you feel the batter is too thin, return it to the wok on low heat to thicken the batter while stirring. Mix well and let sit for about 15 minutes.

Give the batter a final stir and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes. See our post on how to set up a steamer if you’re not familiar with steaming foods in Chinese cooking.

Remove the pan from the steamer and let your turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.

Use a sharp knife dipped in water to slice ½-inch thick pieces. I know people who’d enjoy it just like that, but most people pan-fry them first. Add a couple tablespoons oil to a non-stick or seasoned cast iron pan over medium-low heat. Fry the cakes on both sides until golden and crispy. Serve with oyster sauce!

Tip: You can also make this turnip cake in advance, refrigerate it in the loaf pan, and slice/fry later. If you’ve refrigerated turnip cakes that you’ve already fried, the best way to reheat them is in a pan. When reheating, heat the pan over medium heat and add a tablespoon of oil. Place the cakes in the pan, immediately add a couple tablespoons of water, and cover. Remove the cover when the water has evaporated, flip, and brown the other side.

Serve with hot chili oil or oyster sauce on the side.

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Favorite Turnip Greens Recipe

These luscious turnip greens have all the makings of a simple Southern dish&mdashfour ingredients and a lot of love.

Turnip Green Recipe:

As the daughter of an Air Force pilot, I was fortunate to live in various regions of the country. Still, I spent much time in the South where my dad was stationed most often. I grew up enjoying down-home Southern food as my family moved from state to state, but it wasn&apost until I met my Georgia-native husband that I truly experienced my first bowl of turnip greens.

One day, Scott took me to a local meat-and-three where turnip greens were the specialty. When our order arrived, I marveled at how excitedly he doused his treasured greens with pepper sauce and hastily crumbled cornbread into his bowl as if it were his last meal. Intrigued by his frenzy, I curiously followed suit and quickly found myself emotionally involved with every bite.

Since then, I&aposve learned the fundamentals of preparing my own pot of greens. Most agree that turnip greens are best during the peak season, typically October through February.

The first step is washing them--a time-consuming task, but it&aposs well worth the trouble. To ease the removal of dirt and grit from the leaves, Test Kitchens professional Angela Sellers recommends chopping the greens first, then soaking them. It&aposs best to soak and rinse the leaves four to five times. The result is perfectly clean greens.

Choosing the proper seasoning, however, can be a touchy subject in the South. Some argue that it&aposs better to add salt pork to the pot, while others insist on ham hocks. Some cooks opt to embellish their greens with other ingredients, such as chicken broth, bacon, garlic, onions, and even wine, though purists prefer to keep it simple.

We tried several variations, and after much debate at the taste-testing table, we unanimously gave the nod to Southern Turnip Greens and Ham Hocks. Thanks to my husband, I will forever enjoy this quintessential Southern dish.


This is one of the best turnip recipes because of how unexpected it is. Have diners guess your secret ingredient!

The best turnip recipes include a surprising twist on an old favourite.

  • 250g (9oz) golden syrup, plus a further 3 tbsp for the base of the pudding
  • 3 medium free-range eggs
  • 250g (9oz) topped, tailed, peeled and grated turnip/swede (the purple one)
  • Grated zest of 1 unwaxed lemon
  • 150g (51⁄5oz) white rice flour
  • 50g (13⁄4oz) ground almonds
  • 2 tsp baking powder
  • 1⁄2 tsp salt

Put a full kettle of water on to boil.

Take a sheet of foil about 30cm square (12in square) and another of baking parchment the same size. Place the foil on top of the parchment. Make a pleat about 6cm (21⁄3in) wide in the middle of both layers, so that the two are pleated together and the steam can billow up into the pleat. Grease the parchment side of the lid. Set aside.

Take another length of foil, roughly 40cm (16in) long. Fold it over to make a solid strip of roughly 9cm (31⁄2in) wide and set aside.

Lightly grease a 2 litre (31⁄2 pint) pudding basin. Pour the 3tbsp of golden syrup into the basin. Set aside. Beat the remaining golden syrup and eggs for four minutes, before adding the grated turnip and lemon zest. Whisk for another minute. Finally, add the flour, ground almonds, baking powder and salt, and whisk to combine.

Pour into the basin and place the foil-and-paper over the top, foil-side up. Wrap string twice around the lip of the basin, making sure you leave no gaps where water could get through. Tie the string firmly with a knot.
Trim the parchment and foil layers so that only a couple of centimetres (approx 3⁄4in) protrudes below the string line.

Lower the basin into the saucepan with the help of your home-made length of foil, making sure the basin sits squarely on top of the foil strip.

Pour boiling water from the kettle into the pan around the pudding until the water level reaches the lip. Turn on the heat to a rolling simmer and put a lid over the saucepan.

After 1 hour and 30 minutes, remove the pudding and set aside to cool for 20 minutes.

The pudding is delicious served with crème anglaise.

Use these best turnip recipes to make restorative dinners for the whole family this autumn.

If beets, parsnips, and carrots are what you most frequently think of when you hear "root vegetables," then it's time to get to know their rounded cousins, rutabagas and turnips. There is so much more to love when it comes to this family of foods grown just beneath the ground.

Perhaps the petite and trendy hakurei (Japanese) turnip is responsible for the burgeoning interest in the mature roots that used to languish, unchosen, at farmers' markets and supermarkets. The appealing hakurei&mdashirresistibly plump and impossible to pass up when they arrive (tops on) at market&mdashis the gateway turnip to the stronger personality of the more enigmatic and mature root, whose plainer appearance disguises its versatile nature. And then there is the weighty rutabaga, turnips' Brassica cousin, and in reality a gentle vegetable that plays well with others. Because they are sold super-sized, at their most mature stage, rutabagas can be intimidating. But those tough skins camouflage a vegetable that offers interesting options. Sliced mandoline-thin, rutabaga can star in a winter-white salads, with other pale and crunchy vegetables like turnips, Belgian endive, and parsnip (add pomegranate seeds for bling). When roasted, rutabaga is mellow, with a unique flavor. Grated and cooked gently with white wine and aromatics, it is a compelling dish. Mashed, it's the perfect topping a full-bodied shepherd's pie.

Whether you discover turnips-with-tops in summer, boldly bare in fall, or imposing rutabagas at the end what can seem like a relentless cold-weather parade of subterranean starches, both vegetables offer far more range in terms of culinary possibilities than they are credited with. Give them a try and you're sure to be converted to the wonders of these unassuming, omnipresent roots.

4 Quick Turnip Recipes

Rooting around for an in-season vegetable with inspiring possibilities? Turn to the turnip.

Learn how to choose, store and prepare turnips, then try these tasty recipes.

Saut Turnips and Greens
Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

Roasted Turnips With Ginger
Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Mashed Turnips With Crispy Bacon
Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives top with shaved Parmesan.

Creamy Leek and Turnip Soup
Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

The Best Turnip Au Gratin Recipe Ever! Can you say HELLO to these delicious little gems — yep they are gems! Have you ever cooked with turnips before? If you haven’t, don’t worry. Neither had I, to be honest. I never knew what to do with them. Then in this week’s CSA box, there were 3 of them right in front of me and I said, “Looks like it’s time for me to create a delicious turnip au gratin recipe”, so that is just what I did!

Everything is better when it is au gratin, wouldn’t you agree?

Yay-yay-yay, I get it…probably not the most healthy of recipes out there but as I always say, everything in moderation!

I mean who doesn’t love the gooeyness of cheese? Got your attention yet?

This recipe is super easy and just requires a tad bit of layering and a few ingredients and it is ready to pop in the oven!

And once it comes out, it will be bubbly and absolutely beautiful! Can you taste it now?

Is this deliciousness coming through your screen yet?

How about now, can you taste it yet? Creamy, buttery, and absolute deliciousness!

Now go out and get you some turnips already, what are you waiting for?

Watch the video: Top 10 Cake Recipe Ideas. Easy DIY. Cakes, Cupcakes and More by So Yummy (June 2022).