Scalloped Rutabaga, aka Turnips au Gratin

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Follow your own recipe for scalloped potatoes (or potatoes au gratin) and substitute some delicious fresh rutabagas, which are also known as “Swedish turnip,” “yellow turnip” or “wax turnip”,, or try this recipe from Veggie Ventures.

Thinly slice small to medium-size rutabagas, about 1.5 pounds (yellow fall turnip). Be careful – it’s best to slice in half first, then make 1/4 inch slices. If turnips are very hard or crisp, you might want to microwave them on high for a minute or two first to make slicing less hazardous. Or get your husband to do the slicing!

Grease a 9×13 ovenproof pan, then add a light coating of breadcrumbs or panko. Layer rutabagas closely together, then strew on some thinly-sliced onion. Keep layering, adding a light sprinkle of salt and freshly-ground pepper between layers. Don’t go to close to the top of the dish – add milk or half milk, half cream, or skim milk – whatever your preference, and dot with butter. Bake in a hot oven (425F), oven rack in the middle, for about 25 minutes. Remove from oven, sprinkle with grated Gruyere, cheddar or whatever you like – but the swiss-type cheese seem to go very well with turnips. Bake about 15 minutes more, until your gratin is tender.

Variations: layer rutabagas with white turnips, or potatoes. For the topping, try processing gruyere or other cheese with ½ c. breadcrumbs – sprinkle on top of gratin for the last 15 minutes of baking. You can omit onions, use purple onions, substitute chopped green onions, or use sweet onion. Possibilities are endless. Herbs that go well if you’d like to include them: summer savory, thyme, parsley, basil.

Here are some more recipes from Veggie Ventures:

Check out other great veggie recipes at Veggie Ventures! There are many wonderful ones.

What to do with turnip greens?
Saute onions, add chopped bacon if desired. Brown it all up nicely. Meanwhile, chop washed turnip greens, steam lightly, about 3-4 minutes. If the turnip greens are young, you’ll need to steam them only for a minute. Older ones need closer to 5, and make sure to chop them rather finely. Drain well (Save the liquid as well as other stock from potatoes, etc. to use for vegetables soup!) , stir-fry with onions and bacon. Sprinkle with lemon juice, and serve with lemon slices and chopped parsley from the garden. Turnip greens are full of calcium!