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Sunday, February 23, 2014

Amish Turnip Bake

So turnips usually make us say yuck. Well, maybe not everyone, but you have to admit they are not winning any popularity contests in the culinary world. Hard to compete with all that bacon and those cupcakes. But then if you add the 'Amish' part...I have never found any Amish food that was not delicious. My husband once brought home some leftovers from an Amish restaurant. It was so amazing, I promise I licked the styrofoam container. This is pretty darn close. Pure comfort food and a delight to someone who misses mashed potatoes. Very mild. I based this off a recipe I found at

This turnip dish does not have the "bite" that turnips often do. I did a little research on the best ways to get a very mild flavor. The open pot boiling, salt and vinegar in the water seemed to help. Another tip I found was to choose small turnips. Mine were already bagged, but they were small. What you get is a very mild vegetable puree, made special with the addition of low carb bread crumbs. Yup, added right to the mash. That makes the mouth feel perfect. True, you do have to make a recipe of bread as well, but so worth it. Besides, then you will have some for sandwiches next week.

I think this recipe does splendidly in individual casseroles. (I seem to collect those) Pretty sure it would freeze well. That would make a wonderful side on busy weeknights. So don't just pass up those turnips in the produce aisle. The next edition of the Diner News is featuring recipes that replace potatoes. This is one of the recipes that will be featured, but there are plenty of others as well. More with turnips, jicama, cauliflower, rutabaga and more. If you miss potato dishes, you will want this issue. It comes out on March 1st.

Amish Turnip Bake

1 lb small turnips
2 tbsp white vinegar
2 tsp table salt
3 tbsp butter (divided use)
2 tbsp cream
1 egg
2/3 cup bread crumbs*
Sweetener equal to 2 tsp of sugar
1 tsp sea salt

Trim and peel turnips. Cut into chunks. Bring a 2 quart pan of water to boil. Add 2 tsp table salt and 2 tbsp white vinegar. Add turnips and boil until soft. Drain water. Mash turnips with 2 tbsp butter, cream and egg. Stir in 1/4 cup of the bread crumbs, sweetener and salt. Spoon into a casserole dish. Dot with remaining butter and sprinkle bread crumbs over the top. Bake at 400 degrees for 20 minutes

*I used Jennifer Eloff's recipe for Plain Bread, a quick microwave bread which toasted, makes good bread crumbs. Find that here,

4 servings  165 cal.  <4 g net carb

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GrannyMumantoog said...

Lisa, This looks good! I'm looking forward to trying the vinegar method. I usually use just enough water to cover my turnip chunks and add about 1/2 cup of cream to the water. I soak them in the mixture before cooking. If I'm going to roast them I just drain & rince them and roast as usual. If mashing or doing a recipe such as yours I cook them in the mixture with a bit of salt added.

About freezing...Cooked turnips get a bit watery when frozen. Haven't tried to freeze a casserole recipe, but I suspect it would be a bit watery also.

In my area people are very confused about turnips. Even the local supermarket sell rutabagas with signs that say turnip. I had an argument with the produce guy recently after seeing another TURNIP sign over a bin of rutabagas. He rudely told me he's been doing this for 30 yrs & I don't know what I'm talking about. Later as I passed the rutabaga bin again I noticed a cart in front with boxes about to be unloaded into the produce bins. On the side of the top box, in giant letters, it said RUTABAGA! I didn't bother to go get the rude produce guy, just smiled to myself.

I did make a photo album which I posted to photobucket a few years ago when people on forums were asking about this so if you want to share with your readers it's here:

I enjoy your recipes & the monthly newsletter!

Joan said...

This turnip recipe is amazing. I love turnips, no matter how they are fixed...even like the small ones cut up and eaten raw.

Thanks, Lisa!