Turnip And Blue Cheese Gratin Recipes

TURNIP GRATIN

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

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.

TURNIP GRATIN

Steps:

• Preheat the oven to 375º.Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter. Next, sprinkle a little of the garlic on top, then - and this is purely optional and really not all that necessary - add a couple of tablespoons of butter. Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream. Now add a nice layer of Gruyere - about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.Repeat these layers twice more. Sprinkle on some freshly ground black pepper.Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.

TURNIP GRATIN

Steps:

• Blanch raw turnip slices: Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.
• Bake: Place casserole on top rack of oven. Bake at 325°F for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top. Remove from oven and let cool for 10 minutes before serving. Links: Cardoon Gratin - from Hunter Angler Gardener Cook

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 BLUE CHEESE GRATIN

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.

TURNIP GRATIN

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

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.