The penne pasta in this rendition of the traditional Italian dish is combined with ground beef, peppers, and sautéed onions. It is then baked with Philadelphia Italian Cheese and Herb Cooking Creme and topped with mozzarella cheese. Serve with a fresh, tossed salad that has been dressed with your preferred Kraft light dressing.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 large turnip, peeled and diced
- 2 tablespoons white sugar
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- salt and ground black pepper to taste
Instructions
- Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
- Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
- Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.
Nutrition Facts
| Calories | 88 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 64 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I also added a rutabaga and parsnip and added a small can of jalapenos and cayenne for a little zip. Excellent! Thanks for the inspiration. PS – This reminds me of a kohlrabi recipe my dad made when I was a teenager.
I had tried to figure out how my mom fixed creamed turnips for years. Hers were so sweet and good. When I saw this recipe I thought it might be like Mother’s turnips.
This was the favorite of my dads! He ask for this a lot, so mom would make it often for him. My brother and I both liked it too. A real southern way of fixing turnips quickly for supper after working the fields all day.
At first I followed the recipe to a tee. Too much “goo” and not enough turnip. Also, that “goo” was super plain, and on top of that, basically just tasted like thick milk. I tried to add cheese and salt to try to make it more like a turnip au gratin, but then it was just slightly-cheesy-and-more-flavorful-milk “goo”. Oh well. I tried. As my husband said afterward, if there was only about 1/3 of the milk mixture it’d have probably tasted better. One other thing I thought about trying but forgot to mix in to “rescue” it-garlic powder. I added it on top at the end and it worked a bit better, it would have more so I believe had it been mixed in.
I was excited by all the positive reviews. I always like the taste of turnips in my soups so I wanted to try it as a side. It was disappointed. It did not have enough flavor. I think that maybe adding tarragon would help. Also, maybe adding some carmelized onions would also help. Will be looking for another turnip recipe…
Perfect recipe, just added pepper and everyone ate it up!
I tried turnips for the first time ever tonight. These were delicious! The only changes I made was I simmered 3 turnips and reserved 1 cup of the water that I boiled the turnips in, as I wanted to return the taste and nutrients back into the recipe, so I used the water instead of milk. I have 3 turnips left and I will be making this recipe again very soon! Thank you.
I had never tried a turnip until I tried out this recipe. I bought 5 small ones, as my grocery store does not carry large ones. I modified the recipe a bit, I made a larger amount of roux and added more milk-must say, it is very tasty and I agree with the other post that says it tastes like broccoli with cheese sauce! Can’t wait to try more turnip recipes. Thanks!
I’ve never had turnips before but I got some for free from a friends garden so I thought I’d try this recipe. This dish was pretty easy to make and had a nice subtle flavor. It would make a good side dish instead of potatoes for any meat.
Turnips are not my favorite vegetable but this is a really good dish. I made it just as the recipe stated but tripled for my big family. The kids even ate it without complaint.
We grew turnips in our garden for the first time this year, and they grew like crazy. This recipe is great and I would totally use it again! I left out the sugar, since it was not Thanksgiving and we didn’t need any extra sugar. My family is not really fond of turnips, but we ate this all gone. It tastes like brocoli with white cheese melted over them… Not bad for turnips!