Recipe of the Week

Turnip Casserole

We've got turnip greens down, but are always looking for recipe ideas for the roots. This Turnip Casserole calls for grated cheddar or Asiago, both of which are now available from CCFM vendor Ryals Goat Dairy.


  • 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