Turnips are one of those vegetables I had to learn to like. And I admit that I did not even try until our CSA forced my hand by including them in box after box last winter. But now, I am a convert! There are many different varieties and they're delicious braised, thinly sliced, raw in salads, and roasted.
And leave it to the dearly departed Gourmet to posthumously provide yet another delicious way to enjoy them - a turnip gratin. You'll find that this preparation gives the turnips a lovely light sweetness that pairs really nicely with the cream and Parmesan cheese. This is a perfect dish for a cold winter night.
I served this with a venison-bork (that's a mixture of beef and pork) meatloaf, baked potatoes and salad. And it was good!
Turnip Gratin (from Gourmet, October 2007)
* 2 tablespoons unsalted butter
* 2 1/2 pounds medium turnips, trimmed and left unpeeled
* 1 tablespoon chopped thyme
* 1/2 tablespoon chopped savory
* 1 1/2 teaspoons kosher salt
* Rounded 1/8 teaspoon cayenne
* 1 cup heavy cream
* 1 cup grated Parmigiano-Reggiano (use a Microplane)
1. Preheat oven to 450°F with rack in middle.
2. Melt butter in an ovenproof 12-inch heavy skillet, then cool.
3. 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.
4.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.
5. Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
You might also like: