April 21st, 2012

Turnip gratin recipe

Trying to think of ways to use my turnips. Adding the greens in this one gives it an extra flavor contrast. For reference, a baby turnip should have a diameter of no more than three inches.

Baby turnip gratin

2 medium Yukon Gold potatoes, sliced thinly
2 whole baby turnips, washed well
3/4 c shredded sharp cheddar, divided
1/2 c freshly grated parmesan
1/2 c cream
salt and pepper to taste

Preheat oven to 350°F.

Remove the skinny tail from the turnip and separate it into root and greens. Chop the greens and slice the root thinly.

Layer half the potatoes, turnip root, and turnip greens in a casserole dish. Sprinkle on 1/2 cup of the cheddar. Season with salt and pepper.

Layer the remaining potatoes, turnip root, and turnip greens. Sprinkle on the remaining cheddar and the parmesan. Season with salt and pepper. Pour the cream over the top.

Bake for about 45 minutes.