TURNIPS, GREENS, AND PEARL ONION GRATIN
This is such an unusual side dish filled with good things it caught my attention. It would go with just about any meat you like, or could be a vegetarian lunch. Recipe & photo: bhg.com
Provided by Ellen Bales
Categories Side Casseroles
Time 30m
Number Of Ingredients 12
Steps:
- 1. Remove stems and any bruised leaves from the greens. Wash thoroughly in cold water; drain well. Chop the leaves into rough, wide ribbons (should have about 6 cups packed greens).
- 2. In a Dutch oven, cook the greens, covered, in salted boiling water for 4 minutes. Add the turnips; cook for 6 to 8 minutes longer or until the greens are tender but still bright-colored and turnips are tender. Add the pearl onions; return to a boil just to thaw the onions. Drain well in a colander; set aside.
- 3. In a large saucepan melt the 3 Tbsp. butter. Stir in the flour, salt, pepper, and nutmeg. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add shredded cheese, stirring until melted. Gently stir in the cooked greens mixture, then transfer to a 2-quart baking dish.
- 4. In a small bowl stir together the bread crumbs and the 2 Tbsp. melted butter. Sprinkle over the turnip mixture. Bake in a preheated 375-degree oven for 20 minutes or until bubbly and crumbs are golden brown.
PEAR AND RED ONION GRATIN
Provided by Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.;
- Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.
- Preheat oven to 400degreesF.
- Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.
- Roast for 30 minutes, stirring twice.
- Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.
- Recipe Tips & Notes:
- 1. Note: We like to use the Ian's brand of coarse dry breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets.
- 2. To make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs onto a baking sheet and bake in a 250degreesF oven until dry and crispy, about 15 minutes.
- Recipe Nutrition:
- Per serving: 188 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 3 mg cholesterol; 29 g carbohydrates; 4 g protein; 4 g fiber; 225 mg sodium; 215 mg potassium
- Nutrtion Bonus: Vitamin C (15% daily value).
- 2 Carbohydrate Servings
- Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 1 fat
HONEY-GLAZED TURNIPS, PARSNIPS AND PEARL ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare the pearl onions: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook 1 minute. Drain and transfer to the ice water to stop the cooking. Drain again, then slip off the skins.
- Combine the turnips, butter, honey, lemon zest, bay leaves, 1 3/4 teaspoons salt and 1/4 cup water in a large nonstick skillet. Bring to a boil over medium heat, then cover and cook until the turnips are just slightly tender, 8 to 10 minutes.
- Stir in the parsnips and pearl onions, cover and cook until the vegetables are tender, 8 to 10 minutes. Uncover and simmer, stirring occasionally, until most of the liquid is evaporated, 5 to 7 minutes. Gently toss the vegetables to coat and transfer to a serving dish. Top with the chives.
RUTABAGA, PEAR AND TURNIP GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
TURNIP GRATIN
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!
TURNIP AND ONION GRATIN
Categories Onion Side Bake Vegetarian Quick & Easy Turnip Fall Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375°F. oven for 25 to 30 minutes, or until the top is golden.
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
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- Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions.
- Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth. Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes. Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.
- Preheat broiler. Transfer mixture to 11x7x2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.
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