Andreea’s Scalloped Turnip Recipe
Here’s one of the things I make with all the turnips I order from you guys. It’s a keto-friendly recipe for anyone who wants to cut down on carbs, but still enjoy a cheesy, filling dish.
2 medium turnips
1 large leek
1 cup heavy cream
8oz cream cheese softened to room temperature
2.5 cups of shredded cheese
1/4 cup white wine
1tbsp onion powder
1tbsp garlic powder
Heat up your oven to 350.
Slice and rinse the leek. Sauté in a bit of olive oil, on medium-high heat. When it starts to change color, add the wine and a pinch of salt and pepper. Turn the heat to medium and cook down until there’s no liquid left and the leek is soft.
In a large bowl mix the heavy cream, cream cheese and spices. With a blender on low, mix until the cream cheese is evenly distributed, for less than a minute. Do not over mix, otherwise it will become too stiff. Peel the turnips and slice thinly on a mandolin. Add the sliced turnip to the cream and mix together so that every slice is coated as best as possible.
Grease a deep oven pan (I used a 9×12 ceramic pan) and assemble your dish in alternative layers of turnip and cheese mixed with cooked leek until you run out of ingredients. If there’s any cream left in the bowl, scrape it out and spread it on top. Make sure you save enough cheese to sprinkle over the top layer. Bake uncovered at 350 for 1hr. Let sit for another 20min before you slice it and enjoy!
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