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Turnip Casserole

Recipe courtesy of Katie Bingham

-3 turnips, sliced thinly

-¼ head cabbage, sliced a little thicker than turnips

-½ onion, sliced thinly

-1 Tablespoon fresh thyme, chopped

-2 cups heavy whipped cream

-1 ½ cups parmesan, shredded

-Salt and pepper

In an 8x8 pan, fan the vegetables out in an over lapped manner, alternating each vegetable. Between each sequence, season with salt and pepper and drizzle approximately 3 tablespoons of cream and a sprinkle of cheese. Turnip cabbage onion, salt and pepper, cream and cheese, turnip cabbage onion, salt and pepper…

Cover with foil. Bake at 350 for 20 minutes. Remove foil, turn oven up to 400 and bake another 15 minutes until top is brown and the casserole is hot all the way through.

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