Turnip casserole recipe

Turnip Casserole recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Turnip casserole recipe, recipe Rating: 4.4
Number of votes:89

Ingredients:

1-1/2 pounds turnip roots, peeled & thinly sliced

2 Tablespoons butter

1 onion, thinly sliced

2/3 cup chopped green pepper

1/3 cup chopped celery

3 Tablespoons flour

1-1/4 cup milk

3/4 cup grated sharp cheddar cheese

salt and pepper to taste

3 Tablespoons bread or cracker crumbs

Instructions:

The following recipe is from Iler Pope, owner of the famous New Orleans neighborhood restaurant, Cafe Atchafalaya on Louisiana Avenue at the edge of New Orleans’ Garden District. Iler is the best Southern/Creole cook in this region. She’s from the Mississippi Delta region and her food is renowned for its quality, freshness & gourmet taste.

Cook turnips in boiling, salted water to cover; when just tender, drain and set aside. Saute onion, green pepper and celery in butter until tender, sprinkle with flour and cook 1 or 2 minutes. Add milk and stir until blended and thickened. Stir in cheese, salt and pepper. Combine cheese sauce with turnips, put in baking dish-top with crumbs. Broil until crumbs brown.

Recipe from: Cafe Atchafalaya – 901 Louisiana Avenue, New Orleans, LA 70115>(501) 891-5271