Scalloped Turnips

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Growing up I’d spend an evening or two at my grandparents’ house. I could almost always count on scalloped potatoes out of the box next to some breaded chicken, and I loved it. Eating dehydrated potatoes mixed with dehydrated lactose doesn’t quite fit into our whole foods and low-dairy (lactose makes us both a bit sick sadly), so sometime last year I decided to buy a turnip the size of my head and try out some different recipes. One of those recipes was an attempt to recreate one of my favorite side dishes with ingredients from our cupboards. This has since become a near-weekly staple during winter months in our house and brings with it some great memories of those cozy boxed dinners with my grandparents.

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Ingredients:

  • 4 medium turnips

  • 1 cup onion, chopped

  • 1 clove garlic minced or ½ tsp garlic powder

  • 1 can coconut milk (or 14 oz of milk or cream)

  • 1 tbsp ghee (or butter)

  • 1 cup nutritional yeast

  • ¼ tsp salt

  • ¼ tsp pepper

  • ½ tsp arrowroot powder (optional)

  • Shredded parmesan cheese or dairy free cheese (optional)

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STEP 1

Using a mandolin, slice the turnips and place in an 11x7 inch (13x9 inch should be fine too) baking dish.

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STEP 2

Chop onion and mince garlic (if not using powder). Add ghee (or butter) to a sauté pan and once melted add the onion, garlic, salt, and pepper. Sauté for 1-2 minutes until onion starts to soften and slightly brown.

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STEP 3

Add coconut milk, onion mix, and 2/3 cup nutritional yeast to a saucepan. Heat till right before liquid begins to boil, stirring lightly. If liquid looks thin, add arrowroot powder (you will not need to wait for this to think on the stove top, that will take place in the oven.

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STEP 4

Pour mixture over the turnips. Do not worry about pouring evenly, it will do that while cooking in the oven, but it does help to moisten the top layer of turnips, so the nutritional yeast has something to interact with. Sprinkle the remaining 1/3 cup of nutritional yeast and parmesan (or dairy free choice) over the top.

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STEP 5

Bake at 375˚ for 35 minutes. After this time is up increase the heat to 425˚ and cook for 10 more minutes (until turnips sink into the dish, liquid bubbles, and top begins to brown in some areas). Let cool slightly before serving.

NOTES

Watch your fingers when using the mandolin, I’ve cut myself more than once! This recipe can be altered to be with dairy, as is dairy-free (of course substituting a dairy-free option for parmesan), and vegan (substituting the ghee with vegan butter, plus substituting the parmesan for a vegan option). We love to pair this with fish or pork, but it of course can work as a side dish for any choice of protein.