Turnip Casserole

Name: Turnip Casserole (Riewe Schales)
Yield: 6 to 8 servings
Cuisine: American
Ingredients: ¾ cup (45 g) chopped scallion; 1½ cups (260 g) grated raw potato; 1½ cups (230 g) grated raw turnip; fine breadcrumbs; ½ cup (70 g) sifted fine Semmede or ½ cup (60 g) fried breadcrumbs; ½ cup (70 g) sifted fine Semmede or ½ cup (60 g) fried breadcrumbs; ½ teaspoon freshly grated pepper; 1 teaspoon sea salt; ½ cup (125 ml) sour cream; 1 cup (250 ml) whole milk; ¼ cup (60 g) unsalted butter, melted; 2 tablespoons (5 g) minced fresh parsley

Riewe Schales

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

There are a number of tasty turnip Schales recipes in circulation among the Amish of eastern Ohio and Lawrence County, Pennsylvania, which abuts the Ohio border. This recipe comes from Lawrence County.

Ingredients

fine breadcrumbs
1½ cups (230 g) grated raw turnip
1½ cups

Europe
Americas
Germany
United States
Lawrence County
Ohio
Stew
Vegetarian
Pennsylvania

Method

Lightly grease a 9-inch (23-cm) shallow casserole or gratin dish and dust it with fine breadcrumbs. Preheat the oven to 375°F (190°C).

To prepare the vegetable batter, combine the grated turnip, potato, scallion, and parsley. Melt the butter and add it to the mixture. Combine t