There are so many great fall root vegetables that get such little notice; one of them being the humble turnip. I think we are intimidated by what to do with these spicy, creamy white and purple-tinged jewels. I love to cube them up into stews and soups or roast them with carrots and sweet potatoes but it was not until I made this turnip gratin (that I adapted from an internet recipe) that I understood its simple elegance.
This rich gratin was a big hit at my book club. It’s a sophisticated alternative to a potato gratin or scalloped potatoes and the perfect surprise side dish this fall and winter, especially during the holidays.