This past January, I planted two long rows of turnips in our garden. Little did I know how many turnips that would eventually produce come springtime. Most of the time I prepare them by simply sauteing the turnips and the greens together in olive oil, salt, and pepper. However, we have such an over-abundance of turnips right now that I've been brainstorming ways that I could prepare them in a sweet dish rather than a savory one. I figured it could be made into some sort of a pie, so I did a quick internet search to see what was already out there -- and lo and behold, turnip pie is actually a thing! I adapted mine from this recipe. It tastes just like pumpkin or sweet potato pie, with an extra little turnip-y cook. Even my friends who were not turnip fans liked this pie, so I'd say it was a success!
8 large turnips, tops removed
1 pre-made refrigerated pie dough crust (or feel free to make your own!)
3 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1 cup buttermilk
1. Preheat oven to 450 degrees F. Line a 9-inch pie dish with pie crust and set aside.
2. Place turnips whole in a baking dish add a small amount of water to the dish, just enough to cover the bottom. Cover the dish with aluminum foil (this will steam the turnips and help them cook more evenly). Bake for approximately 30 minutes, until the turnips are fork tender.
3. Once the turnips are done, remove from oven mash slightly. In a high speed blender, combine eggs, sugar, salt, and spices. Add mashed turnips and buttermilk to blender and blend at high speed until completely pureed.
4. Pour mixture into prepared pie crust and bake for 10 minutes at 450°F. If crust begins to brown too much, cover edges with strips of aluminum foil.
5. After 10 minutes, reduce oven temperature to 350°F and bake for another 45-55 minutes. The pie is done when a knife inserted into the center comes out clean. Serve with whipped cream.