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Cheese Turnip Puff | Can't Stay Out of the Kitchen | This #soufflé -type #SideDish puffs up while #baking so it's lighter and fluffier. #Turnips are an infrequently used #vegetable but they're certainly tasty in this #cheesy #casserole #SideDish. #Chives & #parsley amp up the flavors. It's great for family or company #dinners. #Holiday #HolidaySideDish #CheddarCheese #CheeseTurnipPuff

Cheese Turnip Puff

Teresa Ambra
Discover a new way to enjoy this healthy vegetable by making it in a souffle-style casserole. Cheese Turnip Puff includes cheddar cheese and chives in a delicious cheese sauce that puffs up while baking. It's best served hot out of the oven and is a great side for any meat entree. If you enjoy turnips this is a great way to enjoy them. If you've never tried them, this recipe is a good start!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 12
Calories 270 kcal

Equipment

  • 1 large heavy stock pot with lid
  • 1 potato masher
  • 1 colander
  • 1 sharp knife
  • 1 paring knife
  • 1 cutting board
  • measuring cups
  • measuring spoons
  • 1 small bowl
  • 1 whisk
  • 1 wooden spoon
  • 1 3-quart casserole dish
  • 1 medium sauce pan

Ingredients
  

  • 5 lbs. small turnips ends sliced off, peeled and quartered
  • 2 tsp. sea salt divided use
  • 3/4 cup salted butter
  • 8 oz. pkg. sharp cheddar cheese shredded (2 cups)
  • 1 cup half-and-half
  • 1/2 tsp. garlic powder or more, to taste
  • 1 tsp. dried parsley divided use
  • 2 tsp. fresh chives minced, divided use
  • 2 tbsp. granulated sugar
  • additional seasonings if desired

Instructions
 

  • Peel turnips and quarter or chunk.
  • Place turnips in a large kettle or stock pot; cover with water.
  • Add a teaspoon of salt and if desired, 2-3 tablespoons of granulated sugar. (See note below).
  • Cover with lid and bring turnips to a boil.
  • Boil turnips until tender – about 15-20 minutes.
  • Drain turnips in colander then mash with a potato masher until smooth.
  • Meanwhile, in a small saucepan, cook and stir the butter, cheddar cheese, half-and-half, remaining one teaspoon of salt, garlic powder and parsley and if desired ½ tsp. fresh chives until smooth.
  • Remove from heat; set aside.
  • Once turnips are mashed, stir cheese mixture into the drained, mashed turnips.
  • Fold beaten eggs into the turnip mixture.
  • Use a rubber spatula to get all of the beaten eggs into the turnip mixture.
  • Pour mixture into a greased 3-qt. casserole dish.
  • Bake, uncovered, at 375° for 35-40 minutes or until puffy and golden brown.
  • Sprinkle with fresh chives, and if desired, additional dried parsley or other seasonings.
  • Serve immediately. 

Notes

NOTE: The casserole may be covered with plastic wrap and refrigerated overnight. Allow dish to stand at room temperature about 30 minutes before baking.
 
NOTE: Adding 2-3 tablespoons of sugar to the water when boiling the turnips will help remove some of the bitterness from the vegetable.
 
NOTE: This casserole is best served immediately upon removing it from the oven and before the souffle-like texture deflates.
 
NOTE: Don't be afraid to experiment with extra seasonings you regularly use in other vegetables. It will help flavor up the casserole.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 270kcalCarbohydrates: 16gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 56mgSodium: 674mgPotassium: 422mgFiber: 4gSugar: 11gVitamin A: 659IUVitamin C: 41mgCalcium: 221mgIron: 1mg
Keyword cheddar cheese, gluten free, side dish, turnips, vegetable
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