Turnips Anna Livia


When the weather turns cold and the tomatoes are done for good, it’s root vegetables that begin to star in my dinners. As much as I love butternut squash, pumpkin, potatoes and beets, turnips are the vegetables that grow most easily in my garden. And they store even better. So it’s turnips I have learned to love. My absolute favorite turnip recipe is this one, a twist on the classic French dish Pommes Anna (or Anna potatoes). If you find a better way to eat turnips, be sure to let me know.

turnips anna livia

Recipe from The New Irish Table cookbook by Margaret M. Johnson

Serves 6 to 8


  • 6 Tbsp. butter, melted
  • 1/2 cup flour
  • 2 ounces sharp Cheddar cheese, grated
  • fine sea salt and black pepper, to taste
  • 1/2 tsp. fresh thyme
  • 1/2 tsp. fresh rosemary
  • 1/4 tsp. ground nutmeg
  • 2 pounds turnips, peeled and thinly sliced
  • 6 slices bacon cooked and crumbled
  • 1/4 cup heavy cream


  1. Preheat oven to 450°F. Brush the bottom and sides of a 9-inch pie plate with some of the melted butter.
  2. In a small bowl, combine flour, cheese, salt, pepper, thyme, rosemary and nutmeg.
  3. Arrange a layer of turnip slices on the bottom of the pie plate.  Top with some of the cheese mixture and then some bacon.  Drizzle with some of the butter.
  4. Repeat until you have no more to layer.
  5. Pour the cream over the turnips.
  6. Place the pie plate on a baking sheet. (This is key; otherwise it will make a mess of your oven.) Then grease a piece of foil and cover the top of the pie plate.
  7. Place a second pie plate on top of that and fill it with pie weights (dried beans work fine) or place a cast iron skillet atop the original pie plate.
  8. Press firmly, then bake 40-45 minutes, until golden.
  9. Remove from oven. Loosen the edges with a spatula.
  10. Let cool 5 minutes, then invert onto a serving platter and cut into wedges.