Turnip Gratin

Turnip Gratin

Turnip Gratin
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.
    Servings
    8 (1/2 cup)side dishes
    Cook Time
    1 hour 10 minutes
    Meal Plan
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    Servings
    8 (1/2 cup)side dishes
    Cook Time
    1 hour 10 minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 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 **
    Instructions
    1. Preheat oven to 375 degrees F.
    2. In a large bowl, toss together the turnip and onion slices with the melted butter.
    3. Layer the turnip mixture in an 8x8 baking pan. Cover with aluminum foil and place in a roasting pan filled with hot water ½ way up the side of the gratin baking pan (this prevents the gratin from drying out). Bake for 30 minutes.
    4. About 5-10 minutes before 30 minute bake time is up, make the cream sauce: in a small saucepan over medium heat, bring the cream and following 3 ingredients (through black pepper) to a boil, and cook for 1 minute, stirring continually. Keep warm and set aside until ready to use.
    5. At 30 minutes of cooking time, remove the gratin from the oven and remove the foil. Pour the cream sauce over the sliced turnips and onions, dividing evenly. Sprinkle the crumbled blue cheese evenly on top. If needed, add more hot water to the roasting pan to make sure it is halfway up the sides of the gratin pan.
    6. Return to the oven and cook for another 30 minutes, uncovered. The gratin should be bubbly and brown. Inset a sharp knife into a turnip slice or two as you want them tender and cooked through. Cool for 5-10 minutes prior to serving.
    Recipe Notes

    *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.

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