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Scalloped No-Tatoes

Makes 8 servings

Macros: 97 cal, fat 6g, carbs 10g, protein 3g, fibre 3g


1 1/2 lbs turnips (large radishes such as daikon or rutabaga work well too)

1 small head cauliflower (5-6 cups florets)

2 cups broth

1/4 cup lard or butter

salt to taste


Slice the turnips into very thin rounds, approximately 1/8" (a mandoline slicer makes this job quick and easy). Cut the cauliflower into florets. You can also use the cauliflower stems; cut those into small pieces.

Bring broth to a simmer over medium-high heat and add the cauliflower. Simmer the cauliflower until slightly overcooked, about 15 mins.

Meanwhile preheat oven to 375F.

Pour the broth and the cauliflower into a blender. Add the lard and blend on high until you have a completely smooth puree.

Taste your puree. If needed, add salt (it should be slightly over-seasoned, meaning just a bit too salty, because the turnips will dilute the seasoning once baked.

Lay the turnips on bottom of a 9"x9" casserole pan or baking pan, and pour the cauliflower puree over the top. Stir to make sure the turnip slices are well coated in the sauce and then smooth out to make sure the turnip slices are all lying flat.

Bake 40-50 minutes, until bubbling and the turnips are soft with just a little bit of give when pierced with a knife. To brown the top layer, broil for 3-5 minutes at the end.






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