TURNIP GRATIN
Provided by Richard Blais
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Thinly slice the turnips using a mandoline. Set aside.
- For the custard: In a medium saucepan over medium low heat, combine cream, thyme, garlic, nutmeg, and salt and pepper. Bring to just below a simmer and cook until thickened slightly, 6 to 8 minutes.
- To assemble: Preheat the oven to 375 degrees F.
- In a 2-quart baking dish, add a thin layer of custard to cover the bottom. Then add a layer of turnips followed by a layer of cheese. Repeat the process of layering until all of the ingredients are used up, making 3 to 4 layers. Cover with foil and bake 45 minutes. Uncover and continue to bake until turnips are fork-tender with a golden crispy crust forms, about 15 minutes longer. Garnish with parsley and serve.
TURNIP GRATIN
To check out all my archived Thanksgiving recipes, flip through the PW Thanksgiving Recipe File. I have all the basics there: turkey, gravy, dressing.
Categories Thanksgiving main dish side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375º.Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter. Next, sprinkle a little of the garlic on top, then - and this is purely optional and really not all that necessary - add a couple of tablespoons of butter. Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream. Now add a nice layer of Gruyere - about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.Repeat these layers twice more. Sprinkle on some freshly ground black pepper.Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.
TURNIP GRATIN
Steps:
- Special Equipment: mandolin, 11 by 7-inch baking dish
- Preheat the oven to 375 degrees F.
- Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
- Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
- Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
- For easier serving, let the dish rest 10 to 12 minutes before serving.
- Who knew a turnip could be soooooooooooooo good!
GRATIN OF TURNIPS WITH CHICORY AND WHITE BEANS
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h40m
Yield Four servings
Number Of Ingredients 8
Steps:
- Place the beans in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the beans are tender, about 45 minutes. Meanwhile, place the turnips in a medium-size saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat and simmer until half-cooked, about 6 minutes. Drain the turnips and beans.
- Preheat the oven to 350 degrees. Spray a medium-size gratin dish lightly with olive oil spray. Sprinkling each layer lightly with salt to taste, place half of the beans in an even layer in the bottom of the dish. Top with half of the chicory and then half of the turnips. Sprinkle with pepper to taste and half of the thyme. Repeat layers. Pour the chicken broth over the layers. Sprinkle bread crumbs over the top. Bake for 30 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 3 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 8 grams
CHEESY TURNIP AND POTATO GRATIN
Replacing turnip for some of the potatoes not only reduces carbs but also adds another layer of flavor. I also chose to use half-and-half over whipping cream to lighten things up a bit.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
- Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
- Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
- Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
- Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.
Nutrition Facts : Calories 221 calories, Carbohydrate 17.9 g, Cholesterol 37.6 mg, Fat 12.6 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 7.9 g, Sodium 184.3 mg, Sugar 1.7 g
WHITE BEANS WITH CHICORY
This is inspired by a classic dish from Apulia, the heel of the Italian boot. The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole. If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A. baskets, use the tough outer leaves for this and save the tender hearts for salads.
Provided by Martha Rose Shulman
Categories side dish
Time 2h30m
Yield Serves 4 as a main dish, 6 as a starter
Number Of Ingredients 8
Steps:
- Combine the beans with 2 quarts water in a 4-quart pot and bring to a boil. Skim any foam, then add the onion, crushed garlic, bay leaf and salt to taste. Reduce the heat, cover and simmer for 2 hours, until the beans are very tender. Taste and adjust seasoning. Remove and discard the onion, garlic cloves if desired, and bay leaf. Drain through a colander or strainer set over a bowl. Mash the beans with a potato masher and moisten with some of the cooking liquid. Stir in 2 tablespoons of the olive oil. The purée should be loose.
- Bring a large pot of generously salted water to a boil and add the lettuce. Cook until just tender, about 2 minutes. Transfer to a bowl of cold water and drain. Squeeze out water and chop coarsely.
- Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the garlic, cook for 30 seconds, and stir in the lettuce. Cook for about 1 minute, stirring, until the lettuce is nicely coated. Season with salt and pepper. Serve with the mashed beans.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 11 grams, Fiber 19 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 5 grams
TURNIP GRATIN
Provided by Holly Smith
Categories Milk/Cream Cheese Dairy Vegetable Side Bake Dinner Lunch Casserole/Gratin Parmesan Root Vegetable Turnip Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with rack in middle.
- Melt butter in an ovenproof 12-inch heavy skillet, then cool.
- Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
- Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
- Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
TURNIP GRATIN
This rich side dish is similar to potato dauphinoise - turnips and potatoes are layered up with double cream and garlic and baked
Provided by Tom Kerridge
Categories Side dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 150C/130C fan/gas 2. Thinly slice the potatoes and turnips to about 2mm thick - you can use a Japanese mandolin if you have one - then toss together in a large bowl. Pour the cream in a pan, then add the garlic, plenty of salt and some white pepper - be generous when seasoning the cream as the potatoes and turnips aren't seasoned separately. Bring the cream to the boil, then remove from the heat and put to one side. Grease a large gratin dish and layer a third of the potatoes and turnips in the dish, slightly overlapping each other as if you are building a wall. Pour over a third of the warm cream, then continue in this way with the remaining potatoes, turnips and cream.
- Put the gratin in the oven and cook for 20 mins. Remove the dish from the oven and push the potatoes and turnips down with a fish slice. This will help to release the starches and the cream will eventually reduce and thicken. Put the gratin back in the oven and repeat the process every 10 mins until the potatoes and turnips feel tight and firm. Return to the oven for another 20 mins and cook until golden brown and tender - test by inserting a sharp knife through the potatoes and turnips. Remove from the oven and leave to cool slightly.
Nutrition Facts : Calories 620 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
TURNIP AND ONION GRATIN
Categories Onion Side Bake Vegetarian Quick & Easy Turnip Fall Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375°F. oven for 25 to 30 minutes, or until the top is golden.
TURNIP GRATIN
I have passed this off as potatoes to people who absolutely hated turnips. They actually liked it so much that they asked for seconds and wanted me to make it again. You can substitute half and half or evaporated milk for the heavy cream to cut down on fat.
Provided by ElaineM
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil turnip slices for 2 to 3 minutes.
- Rub a medium size casserole dish with clove of garlic, and then butter.
- Layer 1/3 of turnips into dish, and sprinkle with salt and pepper.
- Top with 1/3 of tarragon, parmesan, and swiss cheeses.
- Repeat layer steps twice.
- Pour cream over top.
- Sprinkle breadcrumbs over top.
- Using leftover butter, place bits of butter over the top.
- Bake at 400 for about 45 minutes.
Nutrition Facts : Calories 227.8, Fat 18.2, SaturatedFat 11.3, Cholesterol 58, Sodium 282.2, Carbohydrate 9.9, Fiber 2.1, Sugar 4.6, Protein 7.4
TURNIP AND BLUE CHEESE GRATIN
This is my favorite gratin, very hearty and full of taste! I have tried several veggie combos and this is by far the best!
Provided by Chelsea
Categories Side Dish Vegetables Carrots
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.
- Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.
- Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.
- Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.
Nutrition Facts : Calories 235 calories, Carbohydrate 22.9 g, Cholesterol 36.9 mg, Fat 12.7 g, Fiber 4.6 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 373.6 mg, Sugar 8 g
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