Turnip Gratin

Recipe from Lauren McElroy

Serves 6

Photo by Eat Your Way Clean

Turnip Talk:

Another potato alternative, turnips are similar to kohlrabi. Turnips tend to get more spice and bitter as they age, so a young and tender turnip will be much milder and crispier. They make an easy sub for potato in a chicken pot pie or in our Everything Veggie Soup. Turnips are also great roasted with like-root veggies or can be mashed.

Ingredients:

4 medium turnips, trimmed, peeled, cut into 1/2” pieces—reserve green tops if possible

3 turnip green tops—trimmed of the fibrous ribs and stems, chopped

2 tablespoons extra virgin olive oil

1 cup yellow onion, chopped

4 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

2 cups heavy cream

2 teaspoons dried thyme

3 large eggs, beaten to blend

1 cup Fontina cheese, grated (can sub Gouda or Provolone)

1/2 cup grated Parmesan

1 cup panko bread crumbs

1/2 cup melted butter

1/2 cup chopped parsley

Instructions:

1. Preheat oven to 375 degrees Farenheight.

2. Bring a big pot of salted water to a boil. Boil the turnips until crisp-tender, about 2 minutes. Add turnip greens until just wilted; drain.

3. In a medium saucepan, heat olive oil over medium heat, sauté onions until translucent. Add garlic, stir till fragrant. Add the cream and seasonings and reduce to a simmer, 5 minutes. Remove from heat and allow to cool.

4. In a separate bowl, combine eggs with the cheeses. Mix with the cooled onion-cream mixture Add in the cooled turnips and greens, stir to combine. Place mixture in 13”x9” baking dish.

5. In a separate bowl, mix the panko bread crumbs with the butter, parsley, and parmesan. Top the casserole with the panko mixture. Bake uncovered for 20 minutes or until browned, Let rest 5-10 minutes before serving. If the cream mixture is still a little soupy or the turnips are too crisp, cover with foil and bake for another 15 minutes.