Turnip Casserole

We've got turnip greens down, but are always looking for recipe ideas for the roots. Pick up some cheddar cheese from Country Girls Creamery at market to make this Turnip Casserole recipe happen.


  • 1-1/2 pounds turnips, peeled and thinly sliced
  • 2 tablespoons butter
  • 1 onion, thinly sliced
  • 2/3 cup chopped green bell pepper
  • 1/3 cup chopped celery
  • 3 tablespoons flour
  • 1-1/4 cups milk
  • 3/4 cup grated sharp cheddar cheese (or 1/2 cup cheddar and 1/4 cup Asiago)
  • salt and pepper
  • 3 tablespoons bread or cracker crumbs (I use Ritz crackers or white cheddar cheese snaps)


Place turnips in a pot and cover with salted water. Bring to a boil and cook until just tender; drain and set aside.

Preheat oven to broil. Heat butter in a sauté pan. Add onion, green pepper, and celery; sauté until tender. Sprinkle with flour and stir to blend; cook 1 or 2 minutes. Add milk; cook and stir until mixture thickens. Stir in cheese, salt, and pepper; cook and stir until sauce is smooth. Combine turnips and cheese sauce in a baking dish. Top with crumbs. Broil until crumbs are browned.

Serves 6-8

Recipe compliments of Chef John Calon, Gambles' Red Bike Restaurant

Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.