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Scalloped Turnips


  • 3 medium turnips, peeled and thinly sliced
  • 2 tablespoons butter or margarine
  • 2 tablespoons plain flour
  • 3/4 pint milk
  • 1 teaspoon salt
  • freshly ground pepper
  • 4 to 5 ounces grated mild Cheddar cheese


  • Cook turnips uncovered in boiling salted water over for 15 minutes or until tender.
  • Drain; transfer to a lightly greased 2-pint casserole.
  • Melt butter in a heavy saucepan over low heat; blend in flour, and cook 1 minute, stirring constantly.
  • Gradually stir in milk; cook over medium heat, add salt and pepper and stir constantly until thickened and bubbly
  • Pour sauce over turnips; sprinkle with cheese.
  • Bake at 425° F 10 minutes.
  • Makes 6 servings