Turnip Casserole


Servings: 6


  • 4 pounds Macomber or Cape Cod turnips, peeled and diced
  • 1 pound Idaho potatoes, peeled and diced
  • 2 1/2 tablespoons pure maple syrup
  • 2  egg yolks
  • 1/2 cup heavy cream
  • 1 stick unsalted butter
  • 1/4 cup course breadcrumbs
  • 1 kosher salt
  • 1 black pepper, cracked


  1. Boil the turnips and potato in lightly salted water until tender.
  2. Drain well and mash with butter, heavy cream, salt, pepper and maple syrup.
  3. Work until creamy, light and fluffy.
  4. Let cool slightly, and then mix in the egg yolks.
  5. Spread evenly in a lightly buttered medium-sized casserole dish.
  6. Top with a sprinkle of breadcrumbs and bake in a pre-heated 350º oven for about one hour until golden brown and bubbly.

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