Garlic Scalloped Turnips with Bacon

This dish is very tasty and it feels just like eating scalloped potatoes! Sometimes, however, turnips can be an acquired taste and sometimes bitter. If you love turnips, you will absolutely love this dish! If you are new to turnips, it might take some getting used to. The cauliflower purée sauce is amazing! My father-in-law loves turnips and asks me to bring this pan over often!

Ingredients:
2 cups broth (chicken or vegetable broth)
1 medium head cauliflower (5 to 6 cups florets)
1 1/2 lbs turnips (small younger turnips have less bitter taste, about 5 small turnips should yield about 1 1/2 lbs)
6 slices turkey bacon, sliced in half lengthwise and cut into 1/2 inch pieces
1/4 + 1 tbsp cup grass-fed butter, divided
2 cloves garlic, minced
1 organic egg
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp fresh thyme, chopped

Directions:

Preheat oven to 375.

Bring the broth to a simmer in a medium pot over medium-high heat.

Cut cauliflower into florets, use the stems too, cut them into small pieces.

Add cut cauliflower to simmering broth. Simmer the cauliflower for about 15 minutes until soft.

Wash and towel dry the turnips. Then slice them into very thin rounds, approximately 1/8 inch.

In a medium skillet over medium heat, spray with cooking spray, add in cut turkey bacon pieces. Cook for about 4 minutes. Add in butter 1 tbsp of the butter, then add in minced garlic, stir together and cook for about 4 more minutes or until bacon and garlic are golden brown but not burnt. Remove from the heat and set pan aside.

Pour the broth and the cauliflower into a blender. Add the remaining 1/4 cup of butter, salt, pepper, and blend on high until you have a completely smooth purée (about 30 seconds to a minute).

Beat the egg in a bowl and then temper the egg. To temper the egg add a spoonful of the hot cauliflower purée to the egg while stirring vigorously. Add another spoonful the same way. And then one more spoonful.

Add the tempered egg mixture to the purée in the blender and blend to combine. Taste your purée and season to taste, if needed.

Coat a 9x13 dish or casserole pan with butter. Lay the turnips on the bottom of the pan, it doesn't need to be neat. Pour the cauliflower purée over the top. Then spoon in the bacon and garlic mixture. Stir everything together to make sure the turnip slices are well coated in the sauce and the bacon and garlic are incorporated throughout. Smooth out to make sure the turnip slices are flat. Sprinkle with chopped thyme to finish.

Bake for 30-35 minutes, until bubbling and the turnips are soft with just a little give when pierced with a fork. To brown the top layer, broil for about 5 minutes at the end.

A delightful, warm, comforting and healthy side dish! Enjoy!




Lindsey Crouch
Lindsey Crouch

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