Potato and Turnip Casserole with Caramelized Onions

After finding out the hard way that turnips aren’t a good addition to my morning juice, I decided to create a recipe using the ones I had left from my weekly Boston Organics delivery. It’s delicious!

2.5 cups cubed potatoes (mix of red and yellow) – peeled
1 cup cubed turnips – peeled
1 medium yellow onion – sliced thin
1/2 cup chopped sharp cheddar cheese – small pieces
2 tbsp melted butter
1/3 cup 2% milk
1 tbsp olive oil
1 teaspoon sugar
1 splash of soy sauce
sea salt
black pepper
1 pinch paprika
1 pinch nutmeg


Boil turnips and potatoes for 30 minutes in salted water. In the meantime, preheat the oven to 375 F and prepare the caramelized onions. Heat olive oil and saute onions for a minute or two. Add the soy sauce and sugar and continue to saute for another 2 minutes. Reserve the onions.

Drain and transfer the cooked turnips and potatoes to a mixing bowl. Add the butter, milk, paprika, nutmeg, and salt & pepper to taste. Using an electronic mixer, mix to the consistency of mashed potatoes. Stir in onions until evenly distributed.

Before mixture first goes into the oven
Before baking

Put the mixture into a baking dish and bake in the oven for 12 minutes. Then add the cheddar cheese to the top of the casserole and bake for another 6-8 minutes (until the cheese is melted).

Calorie breakdown
turnips 30
potatoes 335
onion 40
soy sauce 3
olive oil 120
sugar 15
butter 200
milk 40
cheddar cheese 266

Total 1,049 or 6 servings of 175

Finished product

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