Reviewed: Apr. 2, 2012

made this for the family and it was a hit so would make again! Thanks for the recipe! :0)

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Reviewer:

shelly

Home Town: Dawson Creek, British Columbia, Canada

Living In: Cold Lake, Alberta, Canada

Reviewed: Oct. 21, 2011

I made this for Thanksgiving. The family was not impressed. If I try it again I will mash the turnips and put the corn lakes only on top.

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Reviewer:

Tikibyrd

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Cooking Level: Expert

Home Town: Sudbury, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 18, 2011

I found this dish to be lacking character. To start with, it is too sweet. If you remove the brown sugar, you basically have a turnip omlette with some breadcrumbs thrown in. It is very rich and very unhealthy, and if I'm going to eat something like that, I want it to taste better than this! It needs some spices (nutmeg and ginger maybe?), and one review suggested mashing the turnips. Maybe that would help too. If I were to make this again, I might try those modifications, but I probably won't make it again.

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Reviewer:

jennybean0305

Reviewed: Apr. 1, 2011

I am not real familiar with turnips but couldn't resist the beautiful white and purple vegatables I found in the market. This looked like a good recipe so I forged ahead. Every step is really easy and I learned that boiling turnips takes much less time than potatoes. I have only made this recipe once so have not had the chance to try variations. As written, however, it is delicious. It impressed my guest who is a gourmand. I did not have corn flakes so crunched up corn chex which worked perfectly. My advice is have your guests hang out in the kitchen. When it comes out of the oven it is so beautifully tall and golden! I agree with others who said it could double as a dessert.

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Reviewer:

ChefDave

Cooking Level: Expert

Home Town: Greenville, Michigan, USA

Reviewed: Oct. 28, 2009

I love this recipe, but have to give it 4 out of 5 only because of the alterations I made to the recipe (I only give 5 out of 5 if I love the recipe after making it exactly as written). I use one medium turnip and halve the remainder of the ingredients. Also, I use 5% cream instead of heavy whipping cream and only a tablespoon of brown sugar Splenda instead of regular brown sugar. Not too sweet, and not too heavy. When I made this recipe with the modifications, my parents - who are both Finn and grew up on their respective mothers' turnip "casseroles" - said that these were the best turnips they'd ever had!

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Reviewer:

luvtobake

Reviewed: Jan. 29, 2009

My hubby and I both enjoyed this very much!I did use 1/2 c. carnation evaporated with 1/2 cup 1% milk.Thankyou.

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Reviewer:

Lerie

Cooking Level: Expert

Home Town: Owen Sound, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 24, 2008

It would have helped if the directions had stated to mash the turnips, perhaps it could be edited to include that in the directions. Otherwise, very good and will make it again. We raise our own and always have plenty.

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Reviewer:

granny

Reviewed: Nov. 23, 2007

This was so tasty it could have been dessert. I don't think I'll ever be able to prepare turnips any other way. Even my resident "non-veggie" eater couldn't get enough!

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14 users found this review helpful