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
TURNIP GRATIN
To check out all my archived Thanksgiving recipes, flip through the PW Thanksgiving Recipe File. I have all the basics there: turkey, gravy, dressing.
Categories Thanksgiving main dish side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
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 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
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 GRATIN
Delicious Turnip Gratin! Turnip casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese
Provided by Elise Bauer
Categories Side Dish Quick and Easy Gratin Turnip
Time 50m
Yield 4
Number Of Ingredients 7
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
Nutrition Facts : Calories 244 kcal, Carbohydrate 19 g, Cholesterol 31 mg, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 4 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g
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
TURNIP GRUYERE GRATIN
Make and share this Turnip Gruyere Gratin recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- Place turnips in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 5 minutes. Add potatoes to pan, and simmer for 8 minutes or until potatoes are almost tender.
- Drain. Sprinkle turnips and potatoes evenly with 1/4 teaspoon salt, and arrange slices in an 11 x 7-inch baking dish coated with cooking spray.
- Combine 1/4 cup milk, flour, and 1/4 teaspoon thyme in a medium saucepan, and stir with a whisk until well blended. Gradually add remaining 3/4 cup milk, stirring with a whisk until smooth. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Cook over medium heat for 7 minutes or until thick, stirring frequently. Remove from heat, and add Gruyère cheese, stirring until smooth. Pour cheese mixture over turnip and potato slices, and toss gently.
- Combine seasoned breadcrumbs and butter; sprinkle over turnip mixture. Bake at 425° for 15 minutes or until thoroughly heated. Serve immediately.
Nutrition Facts : Calories 182.8, Fat 4.7, SaturatedFat 2.6, Cholesterol 13.2, Sodium 355.9, Carbohydrate 29.3, Fiber 3.2, Sugar 6.1, Protein 6.7
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