- 6 small turnips, sliced very thin *
- 1 sweet onion, cut in half and sliced very thin
- 3tablespoon butter, melted
- 1cup heavy cream
- 2 anchovy fillets, finely chopped
- 1/4teaspoon ground black pepper
- 1/8teaspoon ground nutmeg
- 1/2cup blue cheese, crumbled **
*You want to make sure to use small turnips which tend to be milder.
**A white pepper would be a better choice if you want to keep the sauce pristine white. Most of us do not have white pepper unless you do a lot of Asian or white sauce cooking, so I think it is ok to have some black flecks of pepper in your sauce.
A gruyere cheese would be a wonderful substitute for the blue cheese, especially if you are not a blue cheese fan and want a milder gratin.
Unless you are allergic to anchovies do not eliminate this ingredient which lends a salty component to the sauce; not a fishy one. If you do not use it, add 1/2 teaspoon sea salt to the cream sauce.
This is a great side to make ahead: Bake as directed, cool, cover and refrigerate overnight. Reheat covered in a low oven (250-300 degrees) until hot and bubbly.
Turnips are a cool season root vegetable belonging to the Brassicaceae family which also includes cabbage, kale, Brussels sprouts. They are a low calorie carbohydrate but contain high levels of vitamin C and fiber and contain minerals and phytonutrients.