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Ingredients: turnpips with greens a nice bunch with 6 to 8 turnips depending on the size
Two tablespoons butter
Two tablespoons flour
1 and a half cups of milk
1 cup grated white cheddar cheese
1/4 cup grated parmesean cheese
salt
pepper
paprika
2 cloves garlic
olive oil
Cut the turnips from the green. Slice thin and set aside.
In a saucepan melt the butter and stirring continuously sprinkle in the flour. When combined slowly add the milk and stir until the simple sauce thickens. Add cheddar cheese and keep stirring until the sauce is smooth. Add pinch of salt and fresh ground black or white pepper (i prefer the white)remove from heat and set aside.
Rub olive oil in a large, shallow baking dish just to lightly coat. Lay one layer of sliced turnips and cover with part of the sauce, keep layering until the dish is full to about 1 inch from top. Sprinkle with the parmesean and a teaspoon of paprika.
Baked in 350 degree oven until the turnips are fork tender and the parmesean is golden brown. About half an hour.
While the gratin is baking heat a large, deep skillet to medium heat. Cover bottom with a couple of tablespoons of olive oil. Mince the garlic clove and saute in the skillet stirring so it doesn't burn for a minute or two. Then add the chopped turnip greens. Stir the garlic, oil and greens togther, stir in a pinch of salt and then cover reducing heat to a simmer.
The greens will wilt quickly. It's a matter of personal preference how cooked you want the greens. I like them just wilted but you can cook them to your taste.
Let the gratin sit for 10 minutes after taking out of the oven. Serve large spoonfuls of the gratin with the greens on the side.
I think cornbread and sliced tomatoes are perfect with this dish making it a well rounded, colorful and flavorful vegetarian dish.
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Turnip Gratin with Greens
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients: turnpips with greens a nice bunch with 6 to 8 turnips depending on the size
Two tablespoons butter
Two tablespoons flour
1 and a half cups of milk
1 cup grated white cheddar cheese
1/4 cup grated parmesean cheese
salt
pepper
paprika
2 cloves garlic
olive oil
Cut the turnips from the green. Slice thin and set aside.
In a saucepan melt the butter and stirring continuously sprinkle in the flour. When combined slowly add the milk and stir until the simple sauce thickens. Add cheddar cheese and keep stirring until the sauce is smooth. Add pinch of salt and fresh ground black or white pepper (i prefer the white)remove from heat and set aside.
Rub olive oil in a large, shallow baking dish just to lightly coat. Lay one layer of sliced turnips and cover with part of the sauce, keep layering until the dish is full to about 1 inch from top. Sprinkle with the parmesean and a teaspoon of paprika.
Baked in 350 degree oven until the turnips are fork tender and the parmesean is golden brown. About half an hour.
While the gratin is baking heat a large, deep skillet to medium heat. Cover bottom with a couple of tablespoons of olive oil. Mince the garlic clove and saute in the skillet stirring so it doesn't burn for a minute or two. Then add the chopped turnip greens. Stir the garlic, oil and greens togther, stir in a pinch of salt and then cover reducing heat to a simmer.
The greens will wilt quickly. It's a matter of personal preference how cooked you want the greens. I like them just wilted but you can cook them to your taste.
Let the gratin sit for 10 minutes after taking out of the oven. Serve large spoonfuls of the gratin with the greens on the side.
I think cornbread and sliced tomatoes are perfect with this dish making it a well rounded, colorful and flavorful vegetarian dish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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