Tag Archives: turnip puff casserole

Here is my suggested meal plan for the upcoming week. This is the Week 2 menu. You can access the meal plans for Week 1 by clicking here, Week 3 here, Week 4 here, Week 5 here, and Week 6 here.

I am a big fan of meal planning – it takes some coordination and effort upfront but the payoff is great. Find tested and reliable recipes with ingredients you know your family will like, read through the recipes to see what’s involved in their preparation and how long it will take to prepare them, make the shopping list, shop for the ingredients, and set aside the time to make the recipes. If you have helpers in the household, assign them tasks to help with the preparation.

Rather than spend time aimlessly perusing recipes in books or magazines or searching through the internet for a recipe that might pique your interest, I recommend first thinking about what main ingredient might appeal to you – is it ham, beef, poultry, fish, pasta, vegetables, etc. Are you looking for a casserole, a pot pie, or a main entrée, a one-time meal recipe or one that leftovers could be frozen for another meal or transformed into another dish altogether? Once you narrow down what you are aiming for, your search for the recipe will be more focused and concentrated and you will spend less time on the recipe search and more time productively spent actually making the dish.

To help you with that search, I hope you find some, or all, of the following recipes of interest and ones you will add to your weekly meal plan.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own personalized list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Make sure you read through the menu suggestions for the entire week as some require some leftover meat or gravy, etc., from a previous day’s dinner so you will need to know what amounts of ingredients need to be set aside for a subsequent day’s meal.

Click on the green hotlinks to access the recipes.

MONDAY

Granola – My recipe for granola is nut free. So tasty, it’s actually yummy eaten as a trail mix treat, too!

Best Zucchini Granola Muffins – These are great breakfast or coffee break muffins and they freeze very well. Great treat to start off the week!

Shopping List: Granola (click here for my recipe), zucchini, applesauce

Dinner: Roast Beef, Potato Patties, Turnip Puff Casserole

A roast beef dinner is so tasty (and the house smells so great when the beef is roasting). Be sure to save some of the beef and make some gravy for the beef pot pies for Tuesday night’s dinner!

The potato patties are a change from traditional mashed or boiled potatoes and these are super tasty. Turnip goes particularly well with beef and is transformed into a lovely flavorful casserole to serve as a side dish. Jazzes up a roast beef dinner for sure!

Shopping List: Roast of beef, cut of choice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs. For Turnip Puff Casserole – Rutabaga, applesauce, onion, parmesan and cheddar cheeses.

Turnip Puff Casserole

Dessert: Rustic Apple Pie

Who can say no to a homemade apple pie! Add a scoop of your favorite vanilla ice cream to make this an even more special treat!

Shopping List: Apples, pie pastry for double-crust pie + enough for a single crust pie (needed for tomorrow’s Beef Pot Pie)

TUESDAY

Dinner: Beef Pot Pie – This is a great way to use up leftover roast beef and gravy from Monday night’s dinner.

Sometimes, depending on the size of roast, after a couple of days of leftover sliced cold roast beef, it can be a little boring, shall we say. That’s why it’s important to find other uses for the leftover roast beef, like this Beef Pot Pie, so it seems like a brand new idea for dinner!

Shopping List: Rutabaga, carrots, potatoes, onion, mushrooms, tomato paste, Worcestershire sauce, red wine summer savory, frozen peas and corn, fresh parsley, pastry for single crust pie

Dessert: Leftover Apple Pie

WEDNESDAY

Dinner: Potato Leek Soup with Whole Wheat Biscuits

Sometimes you just need a plain old-fashioned silky smooth cream soup and this Potato Leek Soup fits that bill nicely. Serve it with some warm homemade whole wheat biscuits, with a slather of butter, of course!

Shopping List: For Soup – Potatoes, leek, celery, onion, garlic, chicken/turkey stock, milk, white cheese blend (e.g., mozzarella, provolone, parmesan) For Biscuits – All purpose and whole wheat flours, buttermilk

Dessert: Chocolate Drop Cookies

These are a great chocolate cookie and sure to find their way into the heart of any chocolate lover.

Shopping List: General baking supplies + cocoa

Chocolate Drop Cookies

THURSDAY

Dinner: Chili Con Carne served with Pan Rolls

This chili is packed full of flavorful ingredients. While I think it’s perfect any time of the year, it’s especially inviting on cold winter days! Make a batch of homemade pan rolls to accompany this chili.

Shopping List: For Chili – Ground beef, onion, green pepper, celery, garlic, 1 – 28oz can diced tomatoes, 2 – 14oz cans red kidney beans, 1 – 10oz can tomato soup, 1 – 5.5oz can tomato paste, chili powder, balsamic vinegar, liquid beef bouillon, mushrooms. For Pan Rolls – Yeast + standard baking supplies

Dessert: Creamy Coconut Rice Pudding

Baked rice pudding is a comfort food and many will remember their mothers and grandmothers making this treat. I’ve jazzed up my recipe with coconut milk and raisins that have had a little “nip” of amaretto!

Shopping List: Arborio rice, amaretto, raisins, coconut milk, maple syrup, shredded coconut

FRIDAY

Dinner: Honey Garlic Spare Ribs, Twice-baked Potatoes, favorite side vegetable

Nothing beats honey and garlic to add some life to spare ribs! These ribs can be served with rice or choice of potato but my favorite is to add a twice-baked potato to the plate. Super yummy.

Shopping List: For Spare Ribs – Ribs, apple juice, honey, soya sauce, garlic, onion. For Twice-baked Potatoes – Baking potatoes such as Russet variety, sour cream, whole milk or cream, liquid chicken bouillon, garlic, cheddar and parmesan cheeses

Garlic Spareribs served with Turnip Casserole and Baked Potato

Stuffed Baked Potato — Twice-baked Potato

Dessert: Jelly Roll

Lovely sponge cake rolled with red jam or jelly. Yes, this is indeed an old favorite with many.

Shopping List: Cake and pastry flour, favorite red jam or jelly

SATURDAY

Dinner: Moussaka with green salad

While I have made Moussaka for years, recent visits to Greek islands reignited my love for this dish. As a nod to my Prince Edward Island heritage, my version uses potatoes instead of the traditional eggplant. A little time-consuming to make but the end result is so worth it!

Shopping List: For Moussaka – Ground beef, onion, celery, garlic, 14-oz can crushed tomatoes, tomato paste, red wine, beef broth, russet potatoes, milk, Gouda cheese, breadcrumbs. For green salad – favorite lettuce and salad fixings of choice, dressing.

Dessert: Vintage Tomato Soup Cake

I grew up with this cake being frequently made. Bet you can’t tell there is a can of tomato soup in it!

Shopping List: Tomato soup, molasses

SUNDAY

Sunday Breakfast: Special Treat – Blueberry Buttermilk Pancakes

Sunday mornings call for something just a little more special than you might make on busy weekday mornings. Try these Blueberry Buttermilk Pancakes with maple syrup or a rich blueberry sauce for double the blueberry flavor.

Shopping List: Buttermilk, blueberries (fresh or frozen)

Dinner: Leftover Moussaka

Dessert: Leftover Vintage Tomato Soup Cake

So, there you have it – the Week 2 Meal Planning Menu from My Island Bistro Kitchen.

For other meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan

Week 3 Meal Plan

Week 4 Meal Plan

Week 2 Meal Plan from My Island Bistro Kitchen

Pin Me To Pinterest!

Week 2 Meal Plan from My Island Bistro Kitchen Food Blog

General, Recipes, Side Dishes, Vegetables

Turnip Puff Casserole

March 23, 2017 Barbara99

This turnip puff casserole is really a rutabaga puff casserole because, in fact, it is actually made with rutabaga, not turnip. However, all my life, I have known the root vegetable in the photo below as a “turnip”. Besides, I think turnip puff casserole sounds better than rutabaga puff casserole!

Now, even though turnips and rutabagas are kissing cousins in the mustard plant family, there are some key differences between the two.

Turnips (Photo Courtesy Just a Little Farm, Bonshaw, PEI)

Turnips (shown in the photo above) are much smaller than rutabagas. They are usually anywhere from 2″ – 4″ in diameter compared to the much larger rutabagas that are typically 6″ or even more in diameter.

Rutabagas are much sweeter and turnips more bitter. Rutabagas have yellow flesh whereas turnips have white flesh. Rutabagas will have thicker outer skins than turnips and their exterior color will have a purple top and yellowy-beige bottom whereas turnips will have a white or white/purple outer skin. Rutabagas require much longer to grow and are more tolerant to cold than are turnips which is why you will often see turnips advertised as “summer” turnips. Because of their tolerance for the cold, rutabagas are often referred to as a “cold crop” and my grandparents always claimed the rutabagas (that they referred to as turnips) were no good until there had been a good frost before they were harvested. In fact, my grandmother always said the earlier they were harvested in the fall, the more bitter they were which is why, in the fall, she always added a small amount of sugar to the cooked rutabaga as she mashed it.

We often serve the golden-colored mashed rutabaga as a side vegetable to many meals but, sometimes (especially for special occasions), it’s nice to kick this side dish up a notch which is what I do when I make this turnip puff casserole. A rutabaga weighing approximately 1 lb, 7 oz will be required for this recipe. To the cooked rutabaga that is mashed really well to the texture of purée, I add some applesauce and brown sugar for sweetener, some onion to make it just a little bit savory, along with some cheese to boost the flavor. A hint of nutmeg and garlic provide additional flavor. An egg is added to bind the ingredients together and baking powder is added for leavening – hence the “puff” part of this side dish.

Now, I call this a “casserole” and, for photo demonstration purposes, have photographed a piece of it as a stand-alone on a plate. However, this is not a casserole I would make as a main meal entrée. Rather, it is a vegetable side dish so, instead of serving a scoop of mashed rutabaga with dinner, I cut out pieces of this casserole and serve it alongside other vegetables such as potatoes, carrots, and peas.

A casserole or baking pan with about a 1.5-quart capacity (or slightly less) is required for this casserole. I find the 6″x8″ baking pan that I have for my toaster oven works perfectly. I would not use a deep casserole dish for this recipe as it would not cut out well for serving purposes so use a shallow baking pan. This recipe will provide six standard-sized serving portions, the size shown in the photographs. If you are serving several other side vegetables for a dinner, or serving this buffet-style, smaller pieces may suffice…..but it’s tasty so don’t be surprised if there are requests for second helpings!

For the breadcrumb topping, I use crumbs that are not super fine as are found in commercial boxes or bags of crumbs. These are ones I crumb (in the food processor) from bread crusts and they are the consistency as shown in the photo below – not super-fine but not overly chunky.

Bake this casserole in the oven for 30-35 minutes, just until the breadcrumb topping is lightly browned. Let stand for about 10 minutes before cutting into squares and serving.

This recipe is easily adapted to be gluten-free — simply replace the breadcrumbs called for in the recipe with those that are gluten-free and use gluten-free all purpose flour.

While this dish may be served at any time of the year, it is especially good at Easter, Thanksgiving, and Christmas with roast poultry, beef, or pork. This casserole may be made several hours in advance and refrigerated until needed.

[Printable Recipe Follows at end of Posting]

Turnip Puff Casserole

Ingredients:
2 cups warm cooked, mashed rutabaga (pre-cooked rutabaga weight apx. 1 lb 7 oz)
1/3 cup applesauce
1 tbsp grated onion
2 tbsp butter, softened
1 extra-large egg, lightly beaten
2 tbsp brown sugar
¼ tsp nutmeg
1/8 tsp garlic salt
¾ tsp baking powder
1 tbsp all-purpose flour (or gluten-free all-purpose flour)
2 tbsp finely grated Parmesan cheese
2 tbsp finely grated cheddar cheese
Salt and Pepper, to taste

½ cup fine bread crumbs
2 tsp finely grated Parmesan cheese
Pinch nutmeg
1½ tbsp melted butter

Method:
Preheat oven to 350°F. Grease a 6”x8” baking pan.

In medium-sized saucepan, combine the mashed rutabaga, applesauce, grated onion, butter, and egg. Mix well.

In small bowl, combine the brown sugar, nutmeg, garlic salt, baking powder, flour, Parmesan and cheddar cheese, and salt and pepper, to taste. Stir well into the rutabaga mixture. Transfer to prepared baking pan.

In small bowl, combine the bread crumbs, Parmesan cheese, and nutmeg with the melted butter. Sprinkle crumbs over rutabaga mixture. Bake, uncovered, for approximately 30-35 minutes, until lightly browned.

Serve hot as a side dish to any hot meal in which turnip/rutabaga would typically be served.

Yield: Apx. 6 servings

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Yum

Turnip Puff Casserole

Yield: Apx. 6 servings

A vegetable side dish made with rutabaga purée, applesauce, cheese, and light seasonings. Perfect accompaniment to roast turkey, beef, or pork.

Ingredients

2 cups warm cooked, mashed rutabaga (pre-cooked rutabaga weight apx. 1 lb 7 oz)
1/3 cup applesauce
1 tbsp grated onion
2 tbsp butter, softened
1 extra-large egg, lightly beaten
2 tbsp brown sugar
¼ tsp nutmeg
1/8 tsp garlic salt
¾ tsp baking powder
1 tbsp all-purpose flour (or gluten-free all purpose flour)
2 tbsp finely grated Parmesan cheese
2 tbsp finely grated cheddar cheese
Salt and Pepper, to taste
½ cup fine bread crumbs
2 tsp finely grated Parmesan cheese
Pinch nutmeg
1½ tbsp melted butter

Instructions

Preheat oven to 350°F. Grease a 6”x8” baking pan.
In medium-sized saucepan, combine the mashed rutabaga, applesauce, grated onion, butter, and egg. Mix well.
In small bowl, combine the brown sugar, nutmeg, garlic salt, baking powder, flour, Parmesan and cheddar cheese, and salt and pepper, to taste. Stir well into the rutabaga mixture. Transfer to prepared baking pan.
In small bowl, combine the bread crumbs, Parmesan cheese, and nutmeg with the melted butter. Sprinkle crumbs over rutabaga mixture. Bake, uncovered, for approximately 30-35 minutes, until lightly browned. Serve hot as a side dish to any hot meal in which turnip/rutabaga would typically be served.
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Tag Archives: turnip puff casserole

MEAL PLANNING – WEEK 2

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Turnip Puff Casserole

Turnip Puff Casserole

If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.

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