Recipes
Turnip Greens Casserole
Prize-winning recipe

This winning recipe was featured in Farmers’ Bounty.

I’ll bet you’re as surprised as I was to see a turnip greens casserole coming in at No. 1. However, I urge you to try this simple dish, which showcases all parts of a turnip. The only additions are butter, salt and pepper, but in this case, the whole is more than the sum of its parts. Serve as a side with meatloaf or a Sunday ham. It’s an easy way to get your vegetables and starch in one shot.

1 large bag (1 pound) turnip greens
10 turnips
3 tablespoons butter, divided
Salt and pepper


Preheat oven to 400 degrees. Wash greens and turnips thoroughly. Chop greens, put in pot and add water just to cover. Peel turnips and chop in large chunks. Place turnip chunks in different pot and add water just to cover. Add 2 teaspoons salt and 1 teaspoon pepper to each pot. Bring both to rapid boil, then lower to simmer until tender, about 20 minutes.

Strain greens and press out water. Place at bottom of small casserole dish. Taste and adjust seasoning as needed. Strain turnips well, mash with 2 tablespoons butter. Taste and adjust seasoning as needed.

Spread mashed turnips over greens and dot with 1 tablespoon butter. Put in oven, uncovered, until lightly browned, 20-30 minutes. Serve hot. Serves 6.

Serving size: 1 large serving spoonful. Per serving: 123 calories, 2.8 g protein, 5.6 g fat, 16.5 g carbohydrates, 242 mg sodium, 15 mg cholesterol

Sheena Hurta, Sam Houston Electric Cooperative

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