Mom's "Swedish Poteramos" Turnip Casserole - Smith "Nature Friendly" Farm

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Mom's "Swedish Poteramos" Turnip Casserole

I am not sure how Swedish this recipe truly is, but it's a Mom recipe so I feel a bit of extra love for any recipe my mom shares.

This year has been good for Turnips so this is a great way to use them. Turnips also make a great alternative to pasta's for those on a low calorie diet or just trying to eat better.

Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein. Source:

Mom's "Swedish Poteramos" Turnip Casserole
Makes 6-8 servings.

  • 1 Medium turnip  

  • 4 carrots

  • 6 potatoes

  • 1 yellow onion

  • 1 Onion

  • 1 tsp of chopped parsley

  • 1 tbsp chopped chives

  • 3 tbsp butter

  • 2 cups grated cheddar cheese

  • Salt & Pepper to taste

Chop and peel all vegetables. Boil turnips, carrots potatoes and onions in a pot of water until done. Pour off liquid and mash. Add salt, pepper, butter, chives (pre chop chives) and parsley and blend until creamy. Mix in 1 cup of grated cheese. Place mixture into a casserole dish. Top with another cup of grated cheese. Cook 20 minutes at 375F.

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