Scalloped Turnips

[PeregrineBF]

Just made this, from http://simplyrecipes.com/recipes/scalloped_turnips/

Scalloped Turnips Recipe
Ingredients
4 Tbsp butter
1/2 cup thinly sliced onions
4 cups peeled, sliced turnips
2 Tbsp flour
1 teaspoon salt
Freshly ground black pepper
1 cup milk
1/2 cup cream
Method

1 Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted.

2 Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.

3 Mix milk and cream together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.

Yield: Serves 4.

Definitely a good recipe.

[The Good Reverend Roger]

Turnips are not people food.

[AFK]

AMEN!  Turnips are just dirt sausage. 

[The Good Reverend Roger]

The rest of the recipe looks good.

I (well, Freeky) ought to try it with potato.

[East Coast Hustle]

That's a fucked-up recipe. Why wouldn't you just make a bechamel and pour it in the dish with the turnips and onions?

I mean, unless you like your sauce to be lumpy and flour-ey.

[LMNO]

I thought something was off, there. 

[Mesozoic Mister Nigel]

I've always made scalloped potatoes by sprinkling flour between the layers. Every recipe I've seen calls for it to be done that way. I don't know why, but it always turns out fantastic.

[East Coast Hustle]

Huh.

TBH I've never even tried making it that way. Always just used a bechamel and par-boiled/cooled/sliced potatos. Of course, my method is much easier in a restaurant context because it takes less time and involves stuff that's usually already been prepped. I'll have to try it the "normal" way. If I were to indulge in baseless speculation, I'd think that possibly that way works out OK because of something to do with the starches that are also present in the potatos/turnips? I dunno.

[Dysfunctional Cunt]

Huh.

TBH I've never even tried making it that way. Always just used a bechamel and par-boiled/cooled/sliced potatos. Of course, my method is much easier in a restaurant context because it takes less time and involves stuff that's usually already been prepped. I'll have to try it the "normal" way. If I were to indulge in baseless speculation, I'd think that possibly that way works out OK because of something to do with the starches that are also present in the potatos/turnips? I dunno.

I think this is part of it, the other is the veggies are raw.  I have a few different recipes for scalloped vegetables, in all of them, if the veggies are not pre-cooked then you sprinkle flour, if they are pre-cooked the sauce is made aside and poured over....

[Sir Squid Diddimus]

Turnips and milk doesn't sound good to me.

Down south we eat em with butter s&p. That's usually it.
Unless you roast them, in which case olive oil is fine.


I love turnips.