Carrot and Turnip Casserole

February 27, 2011

Author Notes: This is so very easy, and can be made ahead and reheated and tastes even better,. It goes especially well with turkey or chicken, and is festive enough for holday meals or easy ebough for weekday fare.kristy49

Serves: 6-8


  • 1 pound peeled and sliced carrots
  • 2 cups cubed peeled turnip, yellow type
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 1/2 cup seasoned Italian bread crumbs
  • 1 tablespoon fresh minced or dried parsley flakes
  • 1/2 teaspoon allspice
  • salt to taste
  • pepper to taste
  • Butter for top and for greasing casserole
In This Recipe


  1. Add turnips and carrots to boiling water seasoned with the one teaspoon salt and cook until soft.
  2. Drain all water and season with salt and pepper to taste, adding the 3 Tablespoons butter, allspice, and parsley.
  3. Pour into a buttered pyrex or baking dish. Top with breadcrumbs and dot with butter on top.
  4. Cover and bake along with your chicken or turkey, which I cook at 350 degreees(but time can vary of you cook at higher or lower temp) and, after 30 minjtes remove the lid and brown for 15 more minues.This can be set aside for a couple hours on the counter or refrigerated for 1-2 days before baking.

More Great Recipes:
Casserole/Gratin|Vegetable|Carrot|Parsley|Turnip|Make Ahead|Serves a Crowd|Vegetarian|Side

Reviews (1) Questions (0)

1 Review

Lisa January 26, 2015
Don't make this, it taste awful. The carrot and turnips need to go through the food processor after they have boiled because they just don't mash with a fork. This taste and very bland and kind of bitter. The only thing I could do to save it was use a 1/4 of honey. Too much work for terrible outcome