Turnip Parsnip Gratin With Prunes 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.

THE BEST TURNIP AU GRATIN RECIPE EVER!

Steps:

• Preheat oven to 375F.
• Peel, trim and slice the turnips very thinly. I used my mandoline.
• In a cast iron skillet, melt 2 tbsp butter.
• Put a layer of turnips on the bottom of the skillet on top of the butter.
• Season lightly with salt and pepper and add 1/3 cup cheddar cheese and 1/3 cup parmesan cheese.
• Add a tbsp of butter, cut into small pieces and place on top of this layer.
• Drizzle 2 tbsp milk over the turnips, top with some fresh thyme.
• Repeat steps 4-7 until a total of 3 layers are formed. Finish with a cheesy top.
• Bake for 25-30 minute until bubbly and brown.

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

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.

PARSNIP GRATIN WITH TURMERIC AND CUMIN

Steps:

• Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
• Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
• Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
• Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.

SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY

Steps:

• Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.

PARSNIP GRATIN

Steps:

• Heat oven to 375.
• Put 2 or 3 cups of cream in a pot and heat until it's hot.
• Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
• Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
• Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
• Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
• Let stand for a few minutes, then serve.

DUCK BRAISED IN BANYULS AND TURNIP-PARSNIP GRATIN WITH PRUNES

Steps:

• Trim the excess fat from the duck legs. Season them with the thyme leaves, orange zest, and cracked black pepper. Cover, and refrigerate overnight.
• Preheat the oven to 325°F.
• Take the duck out of the refrigerator 45 minutes before cooking. After 15 minutes, season the legs on all sides with 1 tablespoon plus 1 teaspoon salt.
• Heat a large sauté pan over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Place the duck legs in the pan, skin side down, and cook 8 to 10 minutes, until the skin is deep golden brown and crispy. (If your pan is too small to fit all of the legs, brown them in batches or in two pans, so you don't crowd them.) Turn the duck legs over, reduce the heat to medium, and cook 2 minutes on the other side. Move the duck, skin side up, to a braising pan. (The duck legs should just fit in the pan.)
• Discard half the fat, and return the pan to the stove over medium heat. Add the onion, fennel, carrot, thyme sprigs, bay leaf, and a pinch of pepper. Cook about 10 minutes, stirring often with a wooden spoon to scrape up all the crusty bits.
• When the vegetables are nicely browned and caramelized, add the balsamic vinegar and Banyuls. Turn the heat up to high, bring the liquid to a boil, and cook 6 to 8 minutes, until it has reduced by half. Add 3 cups stock and bring to a boil. Turn the heat down to low and simmer 5 minutes.
• Pour the broth and vegetables over the duck, then scrape the vegetables that have fallen on top of the duck back into the broth. The liquid should not quite cover the duck (add more stock if necessary). Cover the pan very tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 2 1/2 hours, until the duck is very tender.
• To check the duck for doneness, carefully remove the lid and foil, and pierce a piece of the duck with a paring knife. If the meat is done, it will yield easily and be tender but not quite falling off the bone.
• Turn the oven up to 400°F.
• Carefully transfer the duck to a baking sheet and return it to the oven to brown for 10 to 15 minutes.
• Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the top layer of fat from the sauce. If necessary, reduce the broth over medium-high heat about 5 minutes, to thicken it slightly. Taste the juices for seasoning.
• Transfer the duck legs to a serving platter. Spoon the juices over the duck, and scatter the parsley leaves over the top. Serve with the turnip-parsnip gratin with prunes.
• Turnip-Parsnip Gratin with Prunes
• Preheat the oven to 350°F.
• Use a mandoline to slice the turnips and parsnips into 1/16-inch-thick rounds, and put them into two separate bowls.
• Pour 1/2 cup cream onto the bottom of a 9-by-9-inch (or equivalent) gratin dish. Place one layer of turnips on the bottom of the dish. (The turnips should overlap by about half.) Season with 1/4 teaspoon salt and a pinch of pepper. Scatter a third of the prunes on top. Arrange a layer of parsnips over the turnips and prunes. Press the parsnips down with your fingers, letting the cream soak up through the layers. This will ensure that the cream is evenly distributed and coats the vegetables well. Drizzle with 1/2 cup cream and season with 1/4 teaspoon salt, a healthy pinch of pepper, and 1 teaspoon thyme.
• Arrange another layer of turnips and drizzle another 1/4 cup cream over them. Season with 1/4 teaspoon salt, a pinch of pepper, and 1 teaspoon thyme. Scatter a third of the prunes on top and continue with another layer of parsnips. Drizzle on 1/2 cup cream and season with 1/4 teaspoon salt and a pinch of pepper. Press the vegetables down with your fingers, allowing the cream to come up through the layers and coat the vegetables evenly.
• Finish the gratin with one more layer, this time of both parsnip and turnip slices, arranging this layer nicely, since it will be the top of your gratin. Scatter the remaining prunes over the top. Drizzle with 1/4 to 1/2 cup cream and season with 1/4 teaspoon salt, freshly ground black pepper, and the remaining teaspoon thyme. Press the gratin down with your fingers again. The cream should cover the potatoes but not be too soupy. Add more cream if the gratin seems dry.
• Cover tightly with aluminum foil. Bake about 1 1/2 hours, until the vegetables are tender when pierced. Remove from the oven and carefully uncover. Turn the oven to 425°F and return the gratin to the oven. Cook another 15 to 20 minutes, until the top is nice and golden brown (as in "gratinéed").
• Note
• You can braise the duck a day ahead, just remember it has to marinate at least 4 hours first. Make the gratin in the morning, then reheat and gratinée just before serving.