Rutabaga And Turnip Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin.

Provided by Martha Rose Shulman

Categories     easy, casseroles, side dish

Time 1h30m

Yield Serves four

Number Of Ingredients 6

1 1/2 pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin (see note)
Salt
freshly ground pepper
1/2 teaspoon fresh thyme leaves
3/4 cup grated Gruyère cheese (3 ounces)
1 1/2 cups low-fat milk (1 or 2 percent)

Steps:

  • Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
  • Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
  • Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 13 grams

PARSNIPS & TURNIPS AU GRATIN



Parsnips & Turnips au Gratin image

This is a delicious variation on au gratin that features something besides potatoes. I sometimes substitute rutabaga for the turnips. It's been a well-guarded recipe in my collection-until now! -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds parsnips, peeled and sliced
1-1/4 pounds turnips, peeled and sliced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 cup fat-free milk
1/2 teaspoon pepper
1 cup shredded sharp cheddar cheese
1/2 cup panko bread crumbs
1 tablespoon butter, melted

Steps:

  • Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until crisp-tender, 5-7 minutes., Meanwhile, in a small saucepan, combine the soup, milk and pepper. Bring to a boil; reduce heat to low. Stir in cheese until melted. Drain vegetables; transfer to an 11x7-in. baking dish coated with cooking spray. Pour sauce over vegetables. , Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400° until vegetables are tender and crumbs are golden brown, 15-20 minutes. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 309mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

RUTABAGA (YELLOW TURNIP OR SWEDE) APPLE GRATIN



Rutabaga (Yellow Turnip or Swede) Apple Gratin image

Just look at the calories in this dish and it is very reasonable to make! I love this Winter dish, the apples give a balance to the rutabagas strong flavor, If you wish use turnips instead they are very similar. If you are not watching calories double the gratin

Provided by Bergy

Categories     Apple

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 rutabaga, peeled, sliced (apprx 6 cups or use a turnip)
1 tablespoon cornstarch
1/2 cup water
2 medium apples, peeled, grated
1/2 teaspoon salt
1/8 teaspoon pepper, fresh ground
1/8 teaspoon dried savory or 1/8 teaspoon thyme
1/2 cup coarse fresh breadcrumb
3/4 tablespoon dried parsley
1 tablespoon butter, melted

Steps:

  • When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
  • Thinly slice each quarter crosswise and place in boiling water.
  • Cover and cook apprx 10 minutes or until almost tender.
  • Drain& set aside.
  • In a large bowl whisk the cornstarch and water until smooth.
  • Add Apples, salt, pepper& savory (thyme).
  • Toss to coat the apples.
  • Add Rutabagas& gently toss to mix all the ingredients.
  • Pour into an 8" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
  • Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
  • Broil for a couple of minutes to allow the gratin to get golden.
  • Serve hot.

Nutrition Facts : Calories 113.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 291.7, Carbohydrate 21.5, Fiber 3.6, Sugar 10.5, Protein 2.2

TURNIP GRATIN



Turnip Gratin image

Provided by Anne Burrell

Categories     side-dish

Time 2h7m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandoline works best)
1 1/2 cups grated parmigiano

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!

RUTABAGA, PEAR AND TURNIP GRATIN



Rutabaga, Pear and Turnip Gratin image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 15

2 cups heavy cream
2 cups whole milk
2 tablespoons grainy Dijon mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
Kosher salt
3 medium turnips, peeled and thinly sliced
1 medium rutabaga, peeled, halved and cut into thin slices
4 tablespoons unsalted butter, at room temperature
1/2 cup panko breadcrumbs
1/2 cup sliced almonds (not toasted)
1 cup finely grated Parmesan
2 large Anjou or Bartlett pears, peeled, cored and thinly sliced
2 large cloves garlic, minced
1 cup finely grated Gruyere

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
  • Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
  • Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
  • Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
  • Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.

More about "rutabaga and turnip gratin recipes"

RUTABAGA GRATIN - CLOSET COOKING
rutabaga-gratin-closet-cooking image
2010-01-12  · directions. Heat the sliced rutabaga in boiling water for 3 minutes and set aside. Bring the cream, garlic, thyme, salt and pepper to a boil, reduce the …
From closetcooking.com
Reviews 35
Estimated Reading Time 6 mins
Servings 4
Total Time 51 mins
See details


WHAT'S THE DIFFERENCE BETWEEN TURNIPS AND RUTABAGAS?
whats-the-difference-between-turnips-and-rutabagas image

From thespruceeats.com
Author Danilo Alfaro
Published 2015-02-05
Estimated Reading Time 4 mins
See details


POTATO AND RUTABAGA GRATIN - SAVEUR
potato-and-rutabaga-gratin-saveur image
2011-10-19  · Heat oven to 425°. Heat butter and oil in a 6-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring often, until soft, about 6 minutes. Stir in flour, and cook until smooth ...
From saveur.com
See details


RUTABAGA GRATIN {PERFECT FOR THE ... - SPEND WITH PENNIES
2019-11-08  · How to Make Rutabaga Gratin. With the rutabaga prepped and parboiled you are ready to make a cheesy rutabaga casserole in 3 simple steps! Cheese Sauce: Make the …
From spendwithpennies.com
5/5 (2)
Total Time 1 hr 10 mins
Category Side Dish
Calories 322 per serving
  • Peel and cube rutabaga. Place in a pot of cold water and bring to a boil. Simmer 10-15 minutes or just until tender. Do not overcook, they will cook more in the oven. Drain well.
  • Meanwhile, cook onion in butter on medium low heat until translucent, about 5 minutes. Add flour and thyme, cook 2-3 minutes.
  • Add milk a little bit at a time stirring until smooth after each addition. It will seem thick at first but will smooth out with each addition. Cook over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted. Season with salt & pepper to taste.
See details


TURNIP AND RUTABAGA GRATIN - CHEF RECIPE - TASTING TABLE
2010-12-16  · Directions. 1. Preheat the oven to 450˚ and lightly butter an 8-by-8-by-2-inch baking dish. 2. Arrange a thin, even layer of the rutabaga slices across the bottom of the dish.
From tastingtable.com
Cuisine Regional American
Estimated Reading Time 2 mins
Servings 6
  • Arrange a thin, even layer of the rutabaga slices across the bottom of the dish. Sprinkle with a pinch of thyme, salt and pepper, then dot with tiny pats of the butter. Arrange a thin, even layer of turnip slices over the rutabaga. Sprinkle with thyme, salt and pepper and dot with more butter. Continue the layering process, alternating between the rutabaga and turnip, until the dish is approximately two-thirds full and all the vegetables have been included.
  • Season the bread crumbs with salt and black pepper and spread over the vegetables. Pour the chicken stock and cream over the bread crumbs; press down on the bread crumbs gently to absorb the liquids. Drizzle with the olive oil.
  • Bake until the gratin is golden brown and the vegetables in the center of the dish are tender when poked with a paring knife, about 35 minutes. Remove the gratin from the oven and let rest for 20 minutes, then serve.
See details


TURNIP AND BEET GRATIN WITH GRUYERE - IT'S A VEG WORLD ...
2018-11-02  · If you are making this turnip and beet gratin to bring to a Thanksgiving or holiday dinner, prepare it before you leave and then put it in the oven at your host’s house. Or you can …
From itsavegworldafterall.com
Ratings 3
Category Side Dish
Cuisine American
Total Time 1 hr 30 mins
  • Prepare the beets and turnips by trimming and scrubbing them (you can also peel them if you'd like). Use a mandoline to make thin slices. Layer the vegetables in the cast iron skillet (or other oven-proof skillet) by starting with a layer of turnips, followed by a layer of beets, and so on.
  • In another large skillet, heat 2 tbsp olive oil over medium heat. Add the diced shallots and cook for 3 to 4 minutes. Remove from heat and stir in the other 4 tbsp of olive oil and 2 tbsp of butter until melted. Add the chopped thyme and vegetable stock. This is your gratin sauce.
  • Pour the sauce over your layered vegetables. Wrap foil over the skillet and bake for 45 minutes. Remove from oven, take off the foil, and sprinkle the shredded gruyere cheese over the vegetables. Bake uncovered for another 15 minutes or until the cheese is bubbling and slightly brown.
See details


RUTABAGA AND TURNIP GRATIN RECIPE - FOOD.COM
2013-02-11  · Peel then cut the rutabaga and turnip into thin slices. Put the slices in a pot of boiling water for 3 minutes, drain, rinse with cold water and let hang out. Chop the herbs bring …
From food.com
Servings 6
Total Time 1 hr 5 mins
Category Vegetable
Calories 464 per serving
  • Put the slices in a pot of boiling water for 3 minutes, drain, rinse with cold water and let hang out.
  • Chop the herbs bring a cup and a half of heavy cream with the herbs, chopped garlic and salt and pepper to a boil, then let simmer for about 4 minutes.
See details


HOW TO COOK RUTABAGA OR TURNIP IRISH STYLE
2012-11-14  · Hi Erin - Many thanks for checking out my recipe and ramblings about turnips. It's lovely to hear that your Irish grandmother continued the tradition of mashed turnip in your …
From irishamericanmom.com
5/5 (4)
Calories 71 per serving
Category Side Dish
  • Peel and cube the rutabaga. Add the diced rutabaga to a medium saucepan and cover it with cold water.
  • Bring the water to a boil, then lower the heat and simmer for 40 to 50 minutes until the rutabaga is fork tender.
  • Drain the boiling water once the rutabaga is cooked. Return it to the pot. Use a potato masher to break it up. Add 2 tablespoons of butter. Season with salt and white pepper and mash again.
See details


HAM AND TURNIP GRATIN - BAREFEET IN THE KITCHEN
2012-03-02  · Instructions. Preheat the oven to 375 degrees. In a large oven proof skillet, over medium high heat, warm the olive oil and then place a layer of turnip slices (slightly …
From barefeetinthekitchen.com
5/5 (1)
Estimated Reading Time 2 mins
Servings 7-8
  • Preheat the oven to 375 degrees. In a large oven proof skillet, over medium high heat, warm the olive oil and then place a layer of turnip slices (slightly overlapping them) on the bottom of the skillet. Sprinkle with about 1/3 of the ham and garlic and drizzle with a bit of the chicken broth, cream, salt and pepper and then sprinkle with some of the cheese.
  • Repeat these steps a couple more times, leaving the pan on the hot stove throughout the process. By the time, you finish the layers, the pan should be bubbling. When the layers are done, top with any remaining cheese. Bake for about 20 minutes, or until the cheese on top starts to turn golden brown. Enjoy!
See details


RUTABAGA, CELERY ROOT, AND POTATO GRATIN RECIPE - DAVID ...
2020-10-16  · Instructions Checklist. Step 1. Preheat oven to 400°F with rack in middle position. Place rutabaga, potatoes, celery root, cream, and thyme sprigs in a large saucepan. Cover …
From foodandwine.com
5/5 (6)
Category Vegetable Recipes, Root Vegetables
Servings 4-6
Total Time 1 hr
  • Preheat oven to 400°F with rack in middle position. Place rutabaga, potatoes, celery root, cream, and thyme sprigs in a large saucepan. Cover and cook over medium, turning vegetables occasionally, until cream just begins to bubble around edges of pan. Continue cooking, turning vegetables occasionally, until vegetables are tender on the outside but still crunchy in the center, 12 to 15 minutes, reducing heat as needed to maintain a very gentle simmer. Remove from heat; stir in salt and pepper.
  • While vegetable mixture cooks, lightly grease a 2-quart baking dish or 10-inch cast-iron skillet with butter, and place on a rimmed baking sheet.
  • Remove and discard thyme sprigs from vegetable mixture. Spoon half of vegetable mixture into prepared pan; sprinkle with 2 tablespoons cheese. Top with remaining vegetable mixture, pressing down gently to even top layer. Sprinkle with remaining 2 tablespoons cheese.
  • Place baking sheet with gratin in preheated oven. Bake until mixture is bubbling and vegetables are tender, about 15 minutes. Increase oven temperature to broil (do not remove gratin from oven). Broil on middle rack until golden brown in spots, 1 to 2 minutes. Remove from oven; garnish with thyme leaves. Let cool 15 minutes.
See details


RUTABAGA GRATIN - MIDWEST LIVING
2019-10-10  · Directions. Instructions Checklist. Step 1. Preheat oven to 400°F. In a greased 2-quart rectangular baking dish, layer half of the rutabaga, thyme, salt, pepper and Gruyere; …
From midwestliving.com
Total Time 1 hr 40 mins
Calories 218 per serving
  • Preheat oven to 400°F. In a greased 2-quart rectangular baking dish, layer half of the rutabaga, thyme, salt, pepper and Gruyere; repeat layers. Combine cream and chicken broth; pour over the top. Cover with foil and bake 1 hour.
  • Remove foil. Top with Parmesan and bake 10 minutes more or until rutabaga is tender and cheese is browned. Let stand 10 minutes before serving.
See details


TURNIP-PARSNIP GRATIN RECIPE | MYRECIPES
2009-10-20  · Recipes; Turnip-Parsnip Gratin; Turnip-Parsnip Gratin. Rating: 4.5 stars. 12 Ratings. 5 star values: 8 4 star values: 1 3 star values: 3 2 star values: 0 1 star values: 0 Read …
From myrecipes.com
4.5/5 (12)
Calories 196 per serving
Servings 8
  • Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.
  • Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.
  • Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
See details


TURNIP GRATIN - THE PIONEER WOMAN
2008-11-10  · Turnip Gratin. By Ree Drummond. Nov 10, 2008 Turnips are SO underrated. Turnips are a root vegetable, and once you take a bite of this dish, you’ll seriously wonder …
From thepioneerwoman.com
Servings 6
Estimated Reading Time 6 mins
Category Thanksgiving, Main Dish, Side Dish
Total Time 40 mins
  • 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.
  • 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.
See details


RUTABAGA RECIPES: HOW TO GRATIN, MASH AND ROAST THIS ROOT ...
2013-02-01  · In fact, the rutabaga is often called a Swede or Swedish turnip and is actually a cross between a white turnip and cabbage. The resulting root vegetable is yellowish in color, starchier and sweeter than a turnip, but more tender than a potato. This means that the rutabaga lends itself to any preparation you would use a potato, turnip or sweet potato for. They are …
From huffpost.com
Estimated Reading Time 1 min
See details


OUR BEST TURNIP AND RUTABAGA RECIPES - MARTHA STEWART
2020-09-23  · Turnips and Rutabagas: Recipes for Two Great Roots That Deserve More Love. These root vegetables are both at their best in cold weather. Try glazed turnips with bacon, shepherd's pie with rutabaga mash, rutabaga fries, carrots and turnips with minty yogurt, and beef stew with turnips to help you get through the winter.
From marthastewart.com
Estimated Reading Time 4 mins
See details


BEST RUTABAGA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Our Best Turnip and Rutabaga Recipes | Martha Stewart trend www.marthastewart.com. Turnips and Rutabagas: Recipes for Two Great Roots That Deserve More Love. These root vegetables are both at their best in cold weather. Try glazed turnips with bacon, shepherd's pie with rutabaga mash, rutabaga fries, carrots and turnips with minty yogurt, and beef stew with …
From therecipes.info
See details


TURNIP AND RUTABAGA GRATIN - CHEF RECIPE | TASTING TABLE
2010-12-16  · Directions. Preheat the oven to 450˚ and lightly butter an 8-by-8-by-2-inch baking dish. Arrange a thin, even layer of the rutabaga slices across the …
From tastingtable.com
See details


TURNIP RUTABAGA ROAST VEGGIES - ALL INFORMATION ABOUT ...
Roasted Root Vegetables With Garlic Recipe | Food Network great www.foodnetwork.com. Preheat oven to 375 degrees F. Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
From therecipes.info
See details


ALEX GUARNASCHELLI'S RUTABAGA, PEAR AND TURNIP GRATIN ...
This recipe SCREAMS fall! Alex uses rutabaga, pear and turnips in her gratin because they don't get the same amount of love as other fall produce like potato...
From youtube.com
See details


RECIPE - RUTABAGA GRATIN - LCBO
Rutabaga Gratin Holiday 2010. BY: Lucy Waverman. This unusual gratin is thick and creamy and is lovely with roast chicken, duck or pork. Use an older cheddar for most effect. This dish reheats very well. 1 medium rutabaga, peeled and coarsely grated 2 tbsp (25 mL) butter Salt and freshly ground pepper 1 tbsp (15 mL) chopped fresh sage, or 1 tsp (5 mL) dried 1 tsp (5 mL) …
From lcbo.com
See details


15 WOW-WORTHY RUTABAGA RECIPES | MYRECIPES
2021-11-16  · Turnip-Parsnip Gratin. Turnip-Parsnip Gratin. Credit: Becky Luigart-Stayner; Styling: Tiffany Vickers. View Recipe this link opens in a new tab. A mandoline will slice the veggies into uniform thickness and make quick work of it. Use a flavorful aged Gruyère cheese, if you can find it. If not, substitute an equally assertive cheese, such as aged cheddar, Gouda, or …
From myrecipes.com
See details


RUTABAGA PEAR AND TURNIP GRATIN RECIPES
Rutabaga, Pear and Turnip Gratin Recipe. 4. Take the rutabaga our of the oven and sprinkle with apple cider vinegar before serving. Boiled Rutabaga. 1. Peel and cut rutabaga it into 3/4 inch cubes. 2. Place the rutabaga into a pot and add water. Rutabaga floats in the water so make sure to add enough of it for the rutabaga to boil. Add the bay ...
From tfrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is the best way to cook turnips and rutabaga?
Preheat the oven to 375 degrees F. Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well.
How do you cook rutabaga with cream?
Heat the sliced rutabaga in boiling water for 3 minutes and set aside. Bring the cream, garlic, thyme, salt and pepper to a boil, reduce the heat and simmer for 3 minutes and then remove from the heat. Pour a bit of the cream into the bottom of a casserole dish. Place a layer of rutabaga on top, followed by some cream and some cheese.
How do you make a gratin with turnip greens?
Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin.
What is the best way to eat rutabaga?
Sliced mandoline-thin, rutabaga can star in a winter-white salads, with other pale and crunchy vegetables like turnips, Belgian endive, and parsnip (add pomegranate seeds for bling). When roasted, rutabaga is mellow, with a unique flavor.

Related Search