{Turnip Stacks with Parmesan and Dill}

Take a bite out of these crispy, creamy veggie stacks– oh my word. Turnips have that sweet, nutty flavour when cooked, and gosh does this dish ever deliver it. Topped with fresh garden dill, the fragrance of these is heavenly. Guaranteed you won’t be able to eat just one!

Before we had the farm, I remember thinking of turnips as the “plain old farmer” vegetable with not much to offer. But I was seriously wrong. Over the years as we’ve grown different varieties and begun playing with them in the kitchen (even eating them raw sometimes), I have become such a fan! This recipe is just one of many out there that will turn any turnip loather into a turnip lover.

A big thank you to Edmonton food blogger, Erin Walker of A Little Salt blog, for creating this recipe as well as the beautiful images for us. (See her page for even more tasty recipes!) And I don’t know about you guys, but this one is going on the menu!

Turnip Stacks with Parmesan + Dill

Prep Time10 minutes
Cook Time35 minutes
Servings: 6 people


  • 6 turnips, peeled and thinly sliced
  • 2 tbsp olive oil
  • Pepper, to taste
  • 1 cup freshly grated parmesan cheese
  • 2 tbsp butter
  • 2 tbsp flour
  • 3 cloves garlic, minced
  • 2 cups whole milk
  • 1 bunch fresh dill, chopped


  • Preheat the oven to 375 F. Line two baking sheets with parchment.
  • In a bowl, thoroughly coat the turnip slices with oil. Spread slices on parchment so that they are not touching. Season with pepper.
  • Roast in the oven for 15 minutes. Remove from the oven, flip each slice over and sprinkle the top of each slice with parmesan cheese. Put them back in the oven for another 15 minutes. If your slices are thicker, you may need another 5 minutes for them to be tender.
  • Meanwhile, set a saucepan over medium-low heat, and melt the butter. Whisk in the flour and garlic. It will look like a clump and that’s ok! Turn the heat to low, and very slowly add the milk, whisking constantly, until thickened. Set aside.
  • Remove the turnips from the oven again, and using toothpicks, stack the slices into 6 stacks. Use bigger slices for the base and the top, and stack smaller slices in between the bigger slices. Set the oven to broil, and broil the stacks for 2-5 minutes until they look golden around the edges.
  • Carefully remove the toothpicks and move stacks to a serving plate. Pour sauce over the stacks and top generously with dill. Serve warm!