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
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 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
TURNIP GRATIN
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it's delicious spooned over the gratin.
Provided by Martha Rose Shulman
Categories side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
- Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
- Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 966 milligrams, Sugar 17 grams, TransFat 0 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
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
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
RUTABAGA AND TURNIP GRATIN
Make and share this Rutabaga and Turnip Gratin recipe from Food.com.
Provided by fruitpunchmouth
Categories Vegetable
Time 1h5m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- 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 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.
- Pour a little bit of the cream in the casserole dish, just to cover the bottom. make a layer of rutabaga/turnip, add grated Gruyere and Parmesan. pour some more of the heavy cream mix, add another layer of rutabaga/turnips and cheese and so on and so forth until you are running out of rutabaga/turnips. the final layer should just be the veggies with the grated cheese liberally on top. i sprinkled each layer with salt and pepper as i was putting it together.
- bake for 40-45 minutes, until the top layer is golden brown and crispy and you know, it just *looks* don.
Nutrition Facts : Calories 464.4, Fat 41.9, SaturatedFat 25.5, Cholesterol 150.5, Sodium 185.1, Carbohydrate 9.9, Fiber 2.2, Sugar 4.6, Protein 14.1
POTATO-AND-TURNIP GRATIN
This easy and delicious recipe for potato-and-turnip gratin is from "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook." Deliciously creamy, this gratin recipe is a must-make.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 5
Steps:
- Infuse liquid: Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.
- Assemble: Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.
- Bake: Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.
TURNIP, POTATO & MUSTARD GRATIN
This creamy, comforting side dish makes an indulgent accompaniment for roast pork
Provided by John Torode
Categories Dinner, Side dish
Time 1h5m
Number Of Ingredients 7
Steps:
- Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
- Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
- Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through - check with the point of a sharp knife.
Nutrition Facts : Calories 395 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium
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