Thanksgiving Day Creamed Turnips Recipe -
Thanksgiving Day Creamed Turnips Recipe
  • READY IN 25 mins

Thanksgiving Day Creamed Turnips

Recipe by  

"This recipe has been a family favorite for years. It has been passed down from my Grandmother and has since been requested every Thanksgiving holiday."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
  2. Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
  3. Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2007

We grew turnips in our garden for the first time this year, and they grew like crazy. This recipe is great and I would totally use it again! I left out the sugar, since it was not Thanksgiving and we didn't need any extra sugar. My family is not really fond of turnips, but we ate this all gone. It tastes like brocoli with white cheese melted over them... Not bad for turnips!

Most Helpful Critical Review
Dec 14, 2010

I was excited by all the positive reviews. I always like the taste of turnips in my soups so I wanted to try it as a side. It was disappointed. It did not have enough flavor. I think that maybe adding tarragon would help. Also, maybe adding some carmelized onions would also help. Will be looking for another turnip recipe...


10 Ratings

Nov 14, 2008

Turnips are not my favorite vegetable but this is a really good dish. I made it just as the recipe stated but tripled for my big family. The kids even ate it without complaint.

Dec 01, 2009

I tried turnips for the first time ever tonight. These were delicious! The only changes I made was I simmered 3 turnips and reserved 1 cup of the water that I boiled the turnips in, as I wanted to return the taste and nutrients back into the recipe, so I used the water instead of milk. I have 3 turnips left and I will be making this recipe again very soon! Thank you.

Oct 14, 2009

I've never had turnips before but I got some for free from a friends garden so I thought I'd try this recipe. This dish was pretty easy to make and had a nice subtle flavor. It would make a good side dish instead of potatoes for any meat.

Nov 30, 2009

I had never tried a turnip until I tried out this recipe. I bought 5 small ones, as my grocery store does not carry large ones. I modified the recipe a bit, I made a larger amount of roux and added more milk-must say, it is very tasty and I agree with the other post that says it tastes like broccoli with cheese sauce! Can't wait to try more turnip recipes. Thanks!

Dec 07, 2010

Perfect recipe, just added pepper and everyone ate it up!

Jan 14, 2013

At first I followed the recipe to a tee. Too much "goo" and not enough turnip. Also, that "goo" was super plain, and on top of that, basically just tasted like thick milk. I tried to add cheese and salt to try to make it more like a turnip au gratin, but then it was just slightly-cheesy-and-more-flavorful-milk "goo". Oh well. I tried. As my husband said afterward, if there was only about 1/3 of the milk mixture it'd have probably tasted better. One other thing I thought about trying but forgot to mix in to "rescue" it-garlic powder. I added it on top at the end and it worked a bit better, it would have more so I believe had it been mixed in.


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  • Calories
  • 88 kcal
  • 4%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 129 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Carrie G
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