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Roasted Turnips

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This is a slight modification of a recipe for a tart filling. Roasting the turnips helps reduce their bite, which when combined with the cinnamon and sugar results in a very mild, pleasantly flavored dish.


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.

Source [Ouverture de Cuisine, Daniel Myers (trans.)]: Pour faire tourtes de naueaux. Prennez des naueaux, & les faictes rostir sur le feu, estant bien cuits couppez par petites tranches longues comme on hache les trippes, puis prennés quatre onces de fromage gras & tendre, trois oeufs cruds defaits auec le fromage, vn satin de canelle, deux onces de succre, vn peu de poiure, quatre onces de beurre fondu, vn peu d'eau de rose, & faictes tourtes comme les autres, & seruez ainsi.

To make tarts of turnips. Take turnips, & put them to roast over the fire, when well cooked cut into long, small slices like one chops tripe, then take four ounces of soft, fat cheese, three raw eggs mixed with the cheese, a quarter ounce of cinnamon, two ounces of sugar, a little pepper, four ounces of melted butter, a little rose water, & make tarts like the others, & serve so.

Published: March 29, 2006

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