Sliced turnip & bacon bake

Sliced turnip & bacon bake

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(2 ratings)


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Cooking time

Prep: 30 mins Cook: 1 hr, 30 mins

Skill level



As a side dish

Make the most of turnips with this flavoursome recipe, perfect with slow cooked lamb, or as main course

Nutrition and extra info

  • Vegetarian
Nutrition info

Nutrition per serving

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  • 85g butter
  • 6 rashers smoked streaky bacon, chopped
  • 1 tbsp fresh thyme leaf
  • large onion, finely sliced
  • 1½ kg turnips, peeled and sliced
  • 100g mature cheddar, grated

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  1. Heat oven to 180C/fan 160C/gas 4. Heat half the butter in an ovenproof frying pan. Add the bacon and cook for a few mins, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
  2. Off the heat, layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go. Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 mins. Turn it upside down onto a plate or board, then cut into wedges and serve.

Recipe from Good Food magazine, February 2007

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Show comments
bingylala72's picture

Oh come on, BBC Good Food: since when has 'Sliced Turnip & Bacon Bake' been classed as vegetarian?

stickwitch's picture
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This is a great recipe for turnips. It was really nice and I can see it would go well with roast lamb. When I make it again though, I'll somehow contrive to turn it over halfway through cooking, because I found the top layer (which becomes the bottom) a bit dry and less well-cooked than the rest.

Also, the one in the picture above appears to have been put under the grill to brown it after turning. I'd probably do this too as mine was a bit peely wally-looking.

barsbyc's picture
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This was lovely, just had as a weekday main meal, but it would be stunning as a side dish for a roast.

I didn't have 1.5k of turnip so used roughly 1/2 turnip, 1/2 parsnip, and 1 small baking potato.

I also substituted back bacon for streaky, and forgot 1/2 the butter!!!

Still delicious, and moist. Only downsided was finely slicing all the veg was a little time consuming.

janicenicolson's picture

This didn't work for me at all. Needed a lot longer cooking time than suggested (I cooked it for 3 hours) and was very dry - so adding chicken stock helped a bit.