Turnips are one of those vegetables I never felt tempted to try. That being said, I kind of made a promise to myself on starting this new diet that I would be adventurous--and try everything listed on the "best veggies" list. I haven't yet found a use for kale that I think I can tolerate, but here's one way to make turnips palatable!
RECIPE: Scalloped Turnips
4 tablespoons butter
1 medium onion, thinly sliced
4 medium-large turnips, thinly sliced
4 tablespoons cornstarch
freshly ground salt & black pepper, to taste
1 cup milk (or cream, or [preferably] a mixture of the two)
1 cup shredded cheese*
Preheat your oven to 350 degrees Fahrenheit and butter a 8" by 8" glass casserole dish.
Melt 1 tablespoon of butter in a large pan and sauté the sliced onions until they begin to wilt.
Layer the sliced turnips in the casserole dish and top with a third of the onions. Sprinkle liberally with cornstarch, salt and pepper, and pat with dollops from 1 tablespoon of butter. Repeat until you have run out of ingredients.
Pour the milk/cream over the turnips, and sprinkle the cheese over the top of the casserole.
Cover with foil and bake for 30 minutes, then remove the foil and bake for another 30 to 45 minutes--or until the cheese is turning a nice golden brown, and bubbling.
* NOTE: I used a fiesta mix, but cheddar or even parmesan would work, depending on your tastes.
VERDICT: This is actually a fairly tasty dish. Now, I tend to think anything cooked with cheese is pretty excellent, but this is actually quite good. The turnips are a milder flavor once cooked, so add to rather than detract from the cheese-loving extravaganza.