This Turnip and Apple Casserole is about to become one of your favourite side dishes. This recipe was inspired by the Turnips ‘N’ Apples Casserole from The Best of Bridge Cookbook. Made with turnips, apples, coconut sugar, cinnamon, and almond flour this is a healthy variation of that classic dish. This recipe is great because it’s paleo, dairy free, gluten free and vegan!
TURNIP AND APPLE CASSEROLE RECIPE
WHY YOU’LL LOVE THIS CASSEROLE:
This recipe is such a tasty side dish with the perfect flavour combination of apples, coconut sugar and cinnamon that makes it taste just as good as a dessert!
- It’s perfect for any holiday meal, including Thanksgiving or Christmas but is also great to serve any time of the year.
- This casserole can be made ahead of time and stores well in the fridge.
- The whole family will love this healthy comfort food.
- This recipe is a healthy alternative to the classic Turnips ‘N’ Apples Casserole recipe from The Best of Bridge Cookbook and this version is paleo, dairy free, gluten free, and vegan!
KEY INGREDIENTS FOR THIS TURNIP AND APPLE CASSEROLE:
- Turnips – this beautifully versatile root vegetable takes on the most delicious and sweet flavour when paired with the apples.
- Red Apples – there are so many apples to choose from but I think red apples like gala, ambrosia or honeycrisp are best for this recipe.
- Coconut sugar – a healthier alternative to brown sugar. This is the coconut sugar that I use and love.
- Cinnamon – cinnamon, sugar and apples has to be one of the best combinations ever!
- Almond Flour – to make the perfectly crispy crust on top while keeping this recipe gluten free. This is the almond flour I use.
HOW TO MAKE THIS CASSEROLE:
- First, preheat your oven to 350F.
- Bring a large pot of water to boil on the stovetop.
- While you wait for the water to boil, peel and chop your turnips.
- Once the water is boiling, add your chopped turnips and turn the heat down to medium.
- Boil the turnips until soft, this should take about 20 minutes.
- While your turnips are boiling, peel and cut the apples into 3-4 mm thick slices.
- Add your sliced apples to a bowl with cinnamon and coconut sugar. Give the apples a good toss and set to the side.
- When the turnips are soft, pour the water out of the pot, then add the salt and coconut oil.
- Mash until the turnips are nice and smooth.
- In a casserole dish, layer the mashed turnips and apples. You should have enough for 2 layers of each.
- Add the crust ingredients to a bowl and mix with a pastry blender or fork.
- Add the mixed crust ingredients to the top of the apples and turnips.
- Cover your casserole dish with the lid and bake for 60 minutes.
TIPS AND VARIATIONS FOR THIS TURNIP AND APPLE BAKE:
- Store this casserole in the fridge for up to 7 days after it’s cooked.
- Instead of coconut oil you could use butter, ghee or a vegan butter.
- Instead of coconut sugar you could use brown sugar.
- Use an immersion blender to quickly and easily mash your turnips.
FREQUENTLY ASKED QUESTIONS:
Can I prepare this casserole ahead of time?
Absolutely! To prepare this dish ahead of time, assemble the casserole and keep it in the fridge overnight. When you are ready to cook, bake it for 60 minutes at 350F. Then serve and enjoy!
Do I have to use red apples?
While I recommend using red apples you could use any other apples that are good for baking such as, golden delicious or granny smith.
What can I serve with this casserole?
I love serving this casserole as a side dish with turkey, ham or chicken.
OTHER RECIPES YOU WILL LOVE:
- Honey Glazed Carrots and Parsnips
- Kale and Apple Slaw
- Paleo Apple Pie Bars
- Fall Harvest Soup
- Vegan Hot Chocolate Bombs
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Turnip and Apple Casserole
This Turnip and Apple Casserole is such a delicious side dish that is perfect for any holiday meal. You'll love that it's dairy free, gluten free, vegan and paleo!
Preheat your oven to 350F
Fill a large pot with water and place it on the stove on high heat to bring to a boil
While you are waiting for the water to boil, peel and chop the turnips
Once the water is boiling, add the chopped turnip and turn the heat down to medium. Boil the turnips until they are soft (~ 20 minutes)
While the turnips are boiling, peel and chop the apples into slices ~3-4 mm thick
When the applies are sliced, put them in a bowl with the coconut sugar and cinnamon and toss until the apples are well coated. Set the bowl aside.
When the turnips are soft, drain all the water from the pot. Then add the coconut oil and salt and mash the turnip until smooth (you can use your immersion blender to do this as well)
In a 2.5 quart casserole dish, layer the mashed turnips and apple slices, starting with the turnip layer. You should have enough for 2 layers of each
Place the crust ingredients in a bowl and mix with a pastry blender or fork
Place the crust over the final apple layer and cover the casserole dish with the lid. Bake for 60 minutes
- Store this casserole in the fridge for up to 7 days after it's cooked
- To prepare this dish ahead of time, assemble the casserole and keep it in the fridge overnight. When you are ready to cook, bake it for 60 minutes at 350F.
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