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Turnip or Rutabaga Custard


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  • 2 pounds turnips or rutabagas, peeled and diced (about 4 medium turnips or 1 small rutabaga)
  • 1 large egg, well beaten
  • 1/3 cup crushed saltines
  • 2/3 cup half-and-half or evaporated milk
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup shredded mild Cheddar cheese
  • 1/8 teaspoon nutmeg, or to taste


Cook diced turnips in boiling water until tender, about 15 minutes; drain well. Mash turnip with a potato masher and drain off any excess liquid. Stir in beaten egg, saltines, milk, salt and pepper, shredded cheese, and nutmeg; mix until well blended. Pour into a generously buttered slow cooker. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours.
Serves 4.

More Rutabaga Recipes
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Carrot and Rutabaga Casserole
Rutabaga with Apples
Mashed Potatoes and Rutabaga
Pot Roast with Rutabaga
Rutabaga Apple Casserole
Turkey Pie with Rutabaga
Rutabaga - Freezing Instructions

Turnip and Rutabaga Index
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable

Slow Cooker Recipes | Casseroles | Main Recipe Index
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How to Make Crockpot Turnip or Rutabaga Custard

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