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Turnip Pie with Caramelized Onions

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  • Prep 20 min
  • Total 60 min
  • Ingredients 12
  • Servings 6
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I've always loved making vegetable pies to serve along meat or fish. Like a potato gratin with sweet potatoes or apples, with a cream of mushrooms and fresh herbs, among other variations. With creativity, any basic recipe can become a canvas upon which we can create many variations of dishes that are already great on their own. Turnips are in season and they are a versatile and rich ingredient, they cook quickly and they add a little sweet touch to any recipe. For this pie recipe, I've alternated layers of turnips with carrots, and caramelized onions for another touch of sweetness. The starch from the potatoes holds the pie together so I recommend always adding them to this recipe. Sometimes, I skip the heavy cream for a lighter version, and use vegetable or chicken stock instead. This makes this recipe the perfect vegetarian or vegan dish. You can make this pie ahead of time and simply reheat when you're ready to serve it.

Ingredients

  • 1 1/2 cup heavy cream (or half & half)
  • 1 bay leaf
  • 1 thyme sprig
  • 2 garlic cloves, crushed
  • 2 tablespoons oil
  • 2 white onions, cut into thin slices
  • 2 teaspoons sugar
  • Salt and pepper, to taste
  • 1/2 lb Yukon potatoes, peeled and cut into thin slices
  • 1 lb turnips, peeled and cut into thin slices
  • 1/2 lb carrots, peeled and sliced
  • 1/2 cup grated parmesan cheese

Directions

  • 1
    In a small pot, heat up heavy cream with bay leaf, thyme sprig and garlic. Before boiling, turn off heat and let the cream become infused with herbs.
  • 2
    Preheat oven to 375°F.
  • 3
    In a frying pan on medium heat, add oil and onion. Sauté, while stirring frequently, until it starts to turn gold. Add sugar and season with salt and pepper. Turn off heat and set aside.
  • 4
    In a square baking dish add a layer of potatoes. Add a layer of turnips, one of onions, another one of carrots, and season with salt and pepper. Repeat and finish with a layer of potatoes. Add the heavy cream on top and sprinkle with parmesan cheese.
  • 5
    Bake for 40 minutes or until it looks bubbly and the vegetables feel soft when pinched with the tip of a knife. If the surface is browning too quickly, cover with aluminum foil.
  • 6
    Remove form oven and let rest a few minutes before serving.

Expert Tips

  • tip 1
    Add a layer of fresh fennel cut into thin strips to add more flavor.
  • tip 2
    Add a layer of cheese in between the vegetable layers to make it tastier.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I've always loved making vegetable pies to serve along meat or fish. Like a potato gratin with sweet potatoes or apples, with a cream of mushrooms and fresh herbs, among other variations. With creativity, any basic recipe can become a canvas upon which we can create many variations of dishes that are already great on their own. Turnips are in season and they are a versatile and rich ingredient, they cook quickly and they add a little sweet touch to any recipe. For this pie recipe, I've alternated layers of turnips with carrots, and caramelized onions for another touch of sweetness. The starch from the potatoes holds the pie together so I recommend always adding them to this recipe. Sometimes, I skip the heavy cream for a lighter version, and use vegetable or chicken stock instead. This makes this recipe the perfect vegetarian or vegan dish. You can make this pie ahead of time and simply reheat when you're ready to serve it.
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