Roasted Turnips

Fall Root Vegetable Theme: Roasted Turnips – from the Medieval Cookery site.

  • 5 medium turnips
  • 1 cup soft cheese, grated
  • 3 eggs
  • 4 Tbsp. butter, melted
  • 1 Tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt

Trim and wash the turnips. Bake in a covered dish (or wrapped in foil) until soft – about an hour at 350°F. Let cool and then peel and cut into small strips. Add cheese and set aside.

Beat eggs, sugar, cinnamon, and salt. Pour over turnips and cheese. Add melted butter and mix well. Put into greased pan and bake at 350°F until set – about 35 minutes.

I loved roasting the turnips and did it the night before, taking them out of the refrigerator to peel.  I followed this recipe line by line.  I used a gruyere cheese because I didn’t know any better, but I don’t think it really detracted. It would be better with a simple mild farmers cheese.

I did not like the amount of butter listed and didn’t think it added much to the dish.  More salt can be sprinkled on top just prior to baking, a large pinch of sea salt would be best.


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