Turnip and Parsnip Casserole

Prep Time
Cook Time
1h 15m
Ready In

"It is always nice to try some new vegetables or a combinations of vegetables. I like this recipe. It is lovely with a roast beef dinner. I like to use Panko crumbs but other bread crumbs will do. This dish may be made up to the point of adding the crumbs to the top then covered and be chilled up to 48 hours or frozen for up to a month. Defrost completely before baking. The recipe was originally posted on the BBC Good Food network"

Original recipe yields 8 servings


  • Serving Size: 1 (182.3 g)
  • Calories 342.2
  • Total Fat - 14.2 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 59.7 mg
  • Sodium - 54.1 mg
  • Total Carbohydrate - 50.4 g
  • Dietary Fiber - 3.5 g
  • Sugars - 3.5 g
  • Protein - 4 g
  • Calcium - 50.8 mg
  • Iron - 1.5 mg
  • Vitamin C - 46.4 mg
  • Thiamin - 0.2 mg

Step 1

Bring a large pan of water to a boil add turnip chunks, boil 3 minutes, add parsnip chunks continue boiling for a further 12 minutes or until they are both tender

Step 2

Drain well, mash with the butter

Step 3

Add the syrup, 3/4 cup of panko, the eggs and season with salt and pepper

Step 4

Transfer the mashed veggies to a baking dish, smooth the surface

Step 5

Mix the remaining 1/4 cup panko crumbs with the olive oil and sprinkle on top of the casserole, sprinkle on the thyme leaves. If you wish you may dot with additional butter

Step 6

Preheat oven to 400F bake for 40 minutes or until it is piping hot and the crumbs are crisp

Tips & Variations

No special items needed.



I made these as part of our Easter supper with Derf's Glazed Ham Steaks. They were delicious and great with what we were having!

review by:
(6 Jun 2014)