Low Carb Turnip Gratin — Vegetarian Recipe — Diet Doctor (2024)

27 comments

1. 1

   carol

   January 8 2016

   I made this tonight and it was delicious. I am not a fan of turnip but loved this, even hubby enjoyed it.

2. 2

   Brandi

   January 17 2016

   Made this today and it was really delicious! I've never eaten turnip before. Great side dish.

3. 3

   Vicky

   January 26 2016

   I dont like turnip but I have a variation of this dish most nights - just parboil your chosen veg - I use cauli, brocc, cabbage, spinach, chard, mushrooms - place in the dish in layers then put the cream and cheese on top and bake til golden. Yummy and nice and fatty. Goes with everything - fish and meat.

4. 4

   dom

   January 26 2016

   I thought that turnips were out, root vegetable?

5. 5

   Eddie Mitchell

   January 26 2016

   This is a great recipe, but for those who want to go lower carb try using celeriac.

   Celeriac is one of the lowcarb mega stars. Much tastier than potatoes, lowcarb and unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. Collins Gem calorie counter states flesh only boiled 1.9 grams of carb per 100 grams.

   Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. It can be roasted like a potato, giving it a crispy edge.

   More info and recipe here. http://thelowcarbdiabetic.blogspot.co.uk/2011/06/great-grub-celeriac....

6. 6

   Oren

   January 26 2016

   What is the butter for? is only for greasing the baking dish?

7. 7

   Mbh

   March 17 2016

   See Also

   Avocado Chicken Salad Recipe (VIDEO)

   This was fantastic!

8. 8

   Valerie

   March 20 2016

   I found these directions very vague - for example, when does the butter go in? Do you layer the cheese? What about the salt and pepper? I put the butter on a fork and greased casserole dish. Then I sliced it up and layered it every few layers with the turnip, onion, cheese, and gave a few grinds of salt and pepper every few layers. I did not use the garlic but rather did a couple shakes of garlic powder every few layers too. I put the heavy cream in and then the cheese on top. This turned out great, but I wanted to help others who may find these directions are not very detailed. Enjoy!

   Reply: #9

9. 9

   Reply to comment #8 by Valerie

   Tara

   April 10 2016

   Thank you! This is very helpful!

10. 10

    Christine

    May 24 2016

    I would never have thought of preparing parsnips this way. This was a fantastic dish.
    One of the best things about the Diet Doctor website is finding and trying new recipes and discovering a new cooking style. Thank you... Keep up the recipes..they are great.

11. 11

    Viviane

    May 30 2016

    So, I made the turnip gratin and, instead of lamb chops, I made pork chops because they were on sale and the lamb was expensive. Now, I have eaten turnips in a stew or a casserole and they were ok, I then tried them roasted and I started to have more of a relationship with them. But, last night, when I tasted them in this dish, the turnip gratin, I fell in love with them! One could almost mistake them for potatoes! I use the shredded cheese, the Italian one, with asiago, provolone etc. I sprinkled tarragon, fresh ground black pepper and sea salt, the chunky one. I use quite a bit of garlic and whipping cream. The cheese was subtle and gooey, the tarragon offered a lovely flavour without being overpowering and the garlic blended well with the onion and cream. I am so in love with this dish and I am now thinking of what other vegetable can I try in this recipe and what other cheese can I use and see what I can come up with! On top of that, turnips have just been raised up to a higher level on my list of go to veggies!

12. 12

    Mark

    June 1 2016

    I've made this several times with slight variations here and there. I think it's amazing with the coconut milk!!! Great side recipe. Feels like potatoes!! MMMmmmm!

13. 13

    Emma

    August 1 2016

    Just made this tonight, absolutely delicious! I used a bit of mozzarella between the layers for a bit of extra cheesiness.

14. 14

    Susanne

    September 10 2016

    It sounds great, have to try , I have just finished my first week

15. 15

    Sue

    September 16 2016

    Tried this for the first time today, was very quick and easy to make and absolutely gorgeous.

16. 16

    Lewis

    September 17 2016

    I found this recipe in an old low carb book from 1997. Almost didn't make it because of the turnips...

    There is of course more carbs per 100g in carrots or onions... So no root vegetables must mean look at the numbers more than no root vegetables.

17. 17

    Shannon

    October 4 2016

    The directions aren’t entirely clear on a few things.
    I layered the turnips with the onions, then added chives and garlic every layer. Would add a thin layer of cheese every second layer.
    I added the butter to the top layer and melted it, then added the cheese after it had melted.
    It said to cook for 30 minutes at 400, but I cooked it for 20 minutes extra to ensure that the turnips were well cooked (turnips take a long time to cook) and they were undercooked at 30 minutes.

    Reply: #24

18. 18

    Mark

    October 5 2016

    Don't worry about this recipe too much. Add your own little details to make it yours. I've layered the onion, turnip, cheese, and sometimes just mixed the whole thing up...cant really tell the difference. I've used butter, Ghee, coconut oil, avocado oil for the pan greasing. Currently have made it the last 4 times with rutabaga, works perfectly. I make such a big casserole dish that I usually cover it for 30 minutes then take cover off and cook till top browning.

19. 19

    Tony

    February 27 2017

    Anyone have any ideas about quantities for this recipe? It looks good, but the quantities of all the ingredients are missing. Would love to try it, but how much butter, heavy cream and shredded cheese are you supposed to use?

20. 20

    Marleen

    September 15 2017

    1/4 tsp cream? most recipes call for 1-1/2 cups or so. Is this correct?

21. 21

    Mark

    September 25 2017

    Check your recipe. It's changed from 1 1/2 cups to "Tablespoons" People, I think it's 1 1/2 cups. Certainly works. This is a go to dish and keeps me in ketosis if I pace myself.
    Mark

22. 22

    Chantal

    November 13 2017

    NOTE: This recipe used to say 1.25 cups heavy cream, it's much better that way!

23. 23

    Joan

    March 9 2018

    Glad I read the posts I was also wondering about the cream being 1/4 teaspoon.

24. 24

    Reply to comment #17 by Shannon

    Ray

    January 26 2019

    Totally agree on the insufficient cooking time. Definitely undercooked at 30 minutes. I cut out a square and ate it 'crunchy' because I was so starving, but put the rest back in at a lower temp (150ºC) with foil on top because it was already well browned. Hoping it will cook through in another 30 mins! Shannon had the right instinct; why do I never learn? My gratins always need more time than the recipe. Maybe my basic mandolin doesn't slice thin enough? Taste was very oniony, but, hey, the onions were also half-raw, so no wonder.

25. 25

    Fanny

    May 15 2019

    There are two ways to speed up the cooking process. One is to part-cook the turnip slices etc in the cream in a saucepan before putting into a baking dish and the other is to part-cook in a microwave before finishing both off in the oven.

26. 26

    laurie

    November 3 2019

    Love this. I've added mushrooms and tuna for a really nice casserole.

27. 27

    Joanne Tenhoeve

    February 7 2020

    Absolutely wonderful! I was a bit skeptical but kept an open mind. Thank God I did! Very flavorful! Will be making this again and soon!