Riewe Schales(Turnip Casserole)

Riewe Schales is a Mennonite German casserole that’s exactly as humble as it sounds: grated turnip and grated potato bound with milk and yogurt, seasoned with onion, parsley, and pepper, topped with whole-grain bread crumbs and baked into a tender, golden side dish. It’s the kind of dish that comes from a heritage of making the most of root vegetables stored in the cellar.

The turnip-to-potato ratio is even (1½ cups each), which is the key to balance. Too much turnip and the dish gets aggressively peppery; too much potato and you’ve made bland mashed potatoes. The equal split lets the turnip’s mustardy bite show through while the potato keeps the texture creamy and rich.

The yogurt is the modern lightening touch. Older versions of this dish used cream or sour cream; the yogurt cuts the richness while keeping the tang that balances the sweet root vegetables. Don’t substitute Greek yogurt; the higher solids change the texture.

Kitchen Tips

• Grate the turnips and potatoes on the large holes of a box grater. Fine grating turns them to mush; large shreds give the casserole real texture.
• Salt the grated potatoes lightly and squeeze them in a clean kitchen towel to remove excess moisture. Watery potatoes make a soggy casserole.
• Fry the bread crumbs in a small amount of oil first, as the recipe variation suggests. Pre-toasted crumbs give a crunchier, more flavourful top.
• Use a young, small turnip if possible. Large old turnips can be tough and bitter; small spring turnips are sweeter and more tender.

Variations

• Add a half teaspoon of caraway seeds or a pinch of grated nutmeg to the mixture for traditional German warmth.
• Stir in a half cup of grated cheddar or Gruyere for a richer, cheesier casserole.
• Top with crumbled cooked bacon along with the bread crumbs for a savoury smoky finish.