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Turnip mac & cheese

A few years back, chef Linton Hopkins shared a turnip gratin recipe with a cooking class that changed the way I thought about turnips. Thinly sliced turnips stood in for the potatoes amid bubbling cream and cheese. That inspired me to use turnips as a substitute for pasta in this grown-up macaroni and cheese. But make no mistake, this is pure comfort food like any good mac & cheese, so no calorie counting here.

I confess that when I tested the recipe, I was so eager to burn the roof of my mouth tasting the concoction as soon as it came out of the oven that I neglected to grab a snapshot. Just use your imagination to conjure images of a dish topped with a bubbling, golden brown, cheesy top crust. And then, make it yourself!

  • 3 cups heavy cream
  • 3 tablespoons unsalted butter
  • 1 tablespoon dry mustard
  • 1 1/2 teaspoons salt
  • 1 egg, lightly beaten
  • 6 cups turnip, cleaned and grated on a cheese grater
  • 6 pieces of bacon, cooked and crumbled
  • 1 1/2 cups parmesan, grated
  • 2 cups Gruyere cheese, grated

Combine the cream, butter, mustard and salt in a pot and bring just to a simmer but do not boil. Temper the eggs by adding a small amount of the warm cream to the egg, stirring immediately. Incorporate the remaining cream mixture to the egg mixture. Set aside.

Spread about 2 cups of turnip over the bottom of the baking dish. Add about one-third of the bacon on top, Ladle about one-third of the egg and cream mixture over that and top with about one-third of each of the two cheeses. Continue layering with remaining ingredients to build two additional layers.

Bake at 375° for 45 to 55 minutes or until turnips are soft. If the top browns too quickly, cover with foil.

–by Jenny Turknett, Food and More blog

6 comments Add your comment

Edward

February 19th, 2013
10:59 am

I would have never considered turnips for something like this, I will be giving it a try. I like to use parsnips for some things, but will now consider turnips.

Art

February 19th, 2013
12:23 pm

Heavy cream, bacon and Guyere? I’ll bet an old shoe would taste good!

AB (no not that one)

February 19th, 2013
12:26 pm

A perfect last meal, whether you planned it to be, or not.

Lorenzo

February 19th, 2013
5:41 pm

If this is “turnip mac and cheese,” then what was Linton Hopkins’ turnip gratin recipe? This recipe sure looks like what I would expect a vegetable gratin recipe to look like. Does grating the vegetable instead of slicing it turn a “turnip gratin” into “turnip mac and cheese”?

Jenny Turknett

February 20th, 2013
3:56 am

Hi Lorenzo. You’re right — it had cream, for sure. It was an eggless version with goat cheese. Very yummy. I applied the concept to my favorite mac & cheese recipe. Someone also suggested that rutabagas would be another good substitute. Another to try!

Turnip mac & cheese | CookingPlanet

February 20th, 2013
6:13 am

[...] Turnip mac & cheese [...]