Turnip Tarte Tatin

Non classé, savory

I often receive turnips during winter in my weekly organic basket from secondlife. After trying turnip soup, oven roasted turnip, turnip fries etc, I had the idea of making this turnip tarte tatin!

A tarte tatin is a French dessert usually made with apples and which ressembles to an upside down pie.

Serves: 4 to 6 people

Time: 25 minutes to prep and 40 minutes to cook


  • 1 pie crust (I like this coconut oil pie crust)
  • 2 tbsp olive oil or vegan butter
  • 2 medium onions, sliced
  • 2 cloves garlic, minced
  • 3 tbps maple syrup
  • ¼ tsp nutmeg
  • ½ tsp smoked paprika
  • 1 tsp dried parsley
  • Salt&Pepper
  • 2 to 3 large turnips


  1. Preheat the oven at 325°F;
  2. Roll you dough to form a thin oval shape (I recommend rolling it on a silicone baking sheet to transfer it easier);
  3. Heat the olive oil in a pot over medium-high heat, add the onions, garlic, nutmeg, paprika and dried parsley, salt and pepper. Let the onions brown for about 5 minutes then stir the maple. Stop the heat when it has caramelized (not liquid anymore) and transfer to another bowl;
  4. With a mandolin or a knife, thinly slice de turnips (about 3mm thick);
  5. Add water to the same pot and bring it to a boil, add salt or veggie bouillon and your sliced turnips. Let it cook for about 5 minutes then drain;
  6. Take your pie pan and evenly spread the caramelized onions first, then the turnips, lastly cover with your coconut oil pie crust (like an upside down pie!);
  7. Bake for about 40 minutes or until the crust is golden;
  8. Let it cool then use another plate to flip the pie over so the onions are on the top;

Bon Appétit,


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