Turnip Puff

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 6
  • About This Recipe

    “This dish can be done ahead of time and any leftovers can be frozen. Try this instead of the usual carrots and turnip for a holiday vegetable.”

    Ingredients

  • 6cupscubed turnips
  • 2tablespoonsbutter
  • 2eggs, beaten
  • 3tablespoonsflour
  • 1tablespoonbrown sugar, packed
  • 1teaspoonbaking powder
  • salt and pepper
  • 1pinchnutmeg
  • 1/2 cupfine breadcrumbs
  • 2tablespoonsbutter, melted
  • Directions

  • Cook turnip until tender, drain and mash (by hand).
  • Add butter and eggs and beat well.
  • (This can be done the a day ahead).
  • Combine flour, sugar, baking powder, seasoning and nutmeg.
  • Stir into turnip mixture.
  • Pour into a buttered casserole dish.
  • Mix breadcrumbs and butter and sprinkle on top.
  • Bake at 375 for 25 minutes or until light brown on top.
  • Reviews

  • “Even turnip haters love this!”

  • “I first had this delicious turnip puff at my Fathers place,(made by his girlfriend). Both my sister and I have gotten the recipe from her since,(which is the exact recipe as yours,except she only uses 1/4 tsp. baking powder). I have made it several times now,and I think my husband & I enjoy it more than regular mashed turnip now!! I am actually making it right now to go along with our roast beef for supper tonight, so I did a search to compare recipes out of curiosity. Upon seeing your recipe, I did increase my baking powder today to 1 tsp. I have also halved this recipe with great success! As you say this is great to go along with your Christmas or Thanksgiving holiday turkey, or any meal that you enjoy mashed turnip with!”

  • “I made this recipe following the directions exactly. It was super easy to throw together.The taste was very turnippy and strong.”

  • “I have been making this recipe for years and years and it is still a family favourite.The only difference I make is to add 4 carrots along with the turnip.Makes it slightly sweeter.Anne-Marie”

  • “I’m so glad this was posted.This is a traditional dish my brother and sister in law make at every Thanksgiving and Easter.I lost my recipe that they copied for me (From the Cookbook “the Best of Bridge.”)This taste exactly like it.For varation I sometimes replace a couple cups of turnip with carrots and cook together.”

  • “I make this every special occasion such as I am doing now for Easter dinner.It is a request from my children (now grown) every time.Except for the chopping and peeling I love it.It is the same but I do add a tablespoon of maple syrup to boiling water and only 1 tsp. brown sugar. This way the sweetness is absorbed into turnip as cooking.Tip:Make sure the turnip is well drained otherwise gets mushy.I use panko crumbs on top with a hint of nutmeg and paprika for color with the butter. Even better next day so I make ahead and just warm up and helps keep that day less hectic.”

  • “This is a tasty turnip dish. Anyone who likes turnips to begin with will really like this. The turnip flavor is only enhanced by the seasoning of this recipe. I halved the recipe and it turned out great. Thanks for posting.”

  • “I made this recipe for friends yesterday (Canadian Thanksgiving) – and it was well liked ( I just emailed the recipe to them at their request) – 9 adults, so a good trial.”

  • “Oh my gosh!This is incredibly delicious.Turnips have NEVER tasted so good!Very easy to throw together and easily replaces mashed potatoes in your menu.I do not add extra butter on the topping, just a light dusting of seasoned bread crumbs and sweet paprika.I do not recommend omitting the butter in the body of the dish.I did and found it just wasn’t the same.My family loves, loves, loves this dish.”

  • “I halved the recipe and it worked out fine!This would go nicely with a Roast beef or Thanksgiving dinner.”

  • “I find this dish lightens up the turnip flavor. To those who are unaware- use rutabega not the white turnips.”

  • “I made it Gluten free and this was easy to make and tasted great. This can easily be made Gluten Free by using GF flour and omitting the breadcrumb topping or using cornmeal and butter for the topping or crushed GF corn flakes and butter. Tastes great either way (I’ve tried both).”

  • “This is now my favourite way to cook turnip!I was on a mission to find different ways of cooking turnip, and this one wins hands down!Excellent recipe!”

  • “Hi TeboI have wanted to try this recipe for ages and finally did – We loved it. Cut it back to half still worked but didn’t puff very much -No matter the flavor was GREAT”

  • “This is a delicious turnip puff, and easy to make for a crowd! I scaled it 5x to make 30 servings for a dinner we had for some “old folks”. It was a huge success, everyone loved it and not a crumb left, people back for seconds!! The flavour and consistancy is wonderful;they each took 1 hour to cook. It would be great as a side for Christmass dinner or any dinner!! Thanks Tebo for a real special one, I can hardly wait to make it for just us!!”

  • “I made this for dinner tonight and it is wonderful!The only thing I changed was the topping…I didn’t have time to make breadcrumbs so I used cornflake crumbs and it turned out just fine.This will be made again and again. Thank you for sharing.”

  • “Absolutely delicious!My fiancee, who hates turnips, ate this after I told him it was mashed potatos.I probably could have let him go on thinking it was potato, but I rarely miss an opportunity to say “Told you so.”Even after I told him, he finished off his helping, as did our 2.5 year old daughter.Definitely a winner!I used butter and egg substitutes to make it almost fat free and it was still great!”

  • “This is the best recipe for turnips I have tried.I must say, they are an acquired taste, but they do grow on you.I made this ahead of time and brought it for lunch for a few days and found myself craving it!I took another reviewer’s advice and used a combination of turnips, carrots and sweet potatoes and it was pure bliss!”

  • “My husband and I liked this dish – the kids however did not like it at all.I ended up adding shredded cheese to the leftovers and reheating and it worked wonders!”

  • “This recipe is excellent. I have one almost the same. It is delicious with the turnip alone or for a variation I have used 4 cups turnip, 5 carrots, and 1 potato which is also a great tasting combination. You can use any quantity of these veggies you like to add up to the 6 cups.”

  •