Turnips are a great root vegetable that can be easily grown in the garden. In the south their leaves are eaten, often cooked in a butter and bacon mixture. This Canadian had no idea their leaves were so delicious. Their roots however are my favourite part. Turnip roots offer a great alternative to the potato. I love potatoes but as someone who has lost a lot of weight avoiding carbs, the potato is more of a treat than a staple. The turnip is great as it offers half the carbs of a potato. The only problem is that it tastes like a turnip. Some people love the taste but others remain partial to the taste of a potato. This recipe takes the turnip and makes you forget you are eating turnips at all. Yes it may be due to all the cheese, milk and butter, but hey, you can’t skip the flavour. If you are dieting, I would eat in moderation. I would not however, skip this great dish as the sugar content is quite low.
To get started you will need:
Cast Iron Pan (or you can use a casserole dish).
Mandolin (Nice to have but not required)
1 Cup of shredded cheese
1 Cup of parmesan cheese
4 Tsp butter
¼ Cup milk
Salt & pepper to taste
Dash of onion powder and garlic powder
Tsp of thyme or fennel seed
Bread crumb topping (This is for those who do not need a low carb food option)
1. Slice turnips in thin rounds.
2. Place turnip rounds in layers within cast iron pan. Placing shredded cheese, parmesan cheese, butter and some seasoning between each layer. 3 thick layers or 4 thin layers are recommended.
3. On the top layer add milk and all remaining ingredients. If needed add more cheese to ensure the top has a full cheesy cover.
Bake at 350 for 40 minutes. Casserole is done when it has bubbled, browned and Turnips are softened.