Au Gratin Turnips Recipes

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TURNIPS AU GRATIN



Turnips Au Gratin image

Cheesy baked turnips in a simple cream sauce.

Provided by Karly Campbell

Categories     Side Dishes

Time 1h20m

Number Of Ingredients 7

2 pounds turnips
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 cups shredded Monterey Jack cheese
1 cup shredded cheddar
1 cup heavy cream

Steps:

  • Preheat oven to 375 degrees. Butter a 9x9 baking dish.
  • Rinse and peel the turnips. Slice turnips into 1/4 inch thick slices using a sharp knife, mandoline, or food processor.
  • Arrange 1/3 of the turnips into the prepared baking dish.
  • Combine the garlic powder, salt, and pepper and sprinkle the turnips with 1/3 of the seasoning.
  • Combine the cheeses and sprinkle the turnips with 1/3 of the cheese.
  • Repeat the layers twice more ending with cheese.
  • Pour the cream over the top of the mixture.
  • Cover dish tightly with foil and bake for 50 minutes.
  • Remove the foil and continue baking for 20 minutes or until the top is lightly browned and the turnips are tender.
  • Cool 5 minutes before serving.

Nutrition Facts : Calories 211 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 408 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

TURNIP GRATIN



Turnip Gratin image

Delicious Turnip Gratin! Turnip casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese

Provided by Elise Bauer

Categories     Side Dish     Quick and Easy     Gratin     Turnip

Time 50m

Yield 4

Number Of Ingredients 7

2 medium sized young turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin
Extra virgin olive oil
3-4 slices white bread (enough to make two single layers in the pan), crusts removed
A few slices of onion, very thinly sliced, enough to cover the pan in one layer
4 ounces Gruyere cheese
Salt and pepper
8x5 baking pan or casserole dish

Steps:

  • Blanch raw turnip slices: Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.
  • Bake: Place casserole on top rack of oven. Bake at 325°F for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top. Remove from oven and let cool for 10 minutes before serving. Links: Cardoon Gratin - from Hunter Angler Gardener Cook

Nutrition Facts : Calories 244 kcal, Carbohydrate 19 g, Cholesterol 31 mg, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 4 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g

TURNIP GRATIN



Turnip Gratin image

Provided by Richard Blais

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds turnips
3 cups heavy cream
2 thyme sprigs
1 head garlic, cut in half along the equator
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste
1 1/2 cups shredded white Cheddar cheese
Parsley leaves, for garnish

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!



The Best Turnip Au Gratin Recipe Ever! image

The Best Turnip Au Gratin Recipe is super easy and just requires a tad bit of layering and a few ingredients and it is ready to pop in the oven!

Provided by Halle Cottis

Categories     dinner

Time 40m

Number Of Ingredients 7

3 large turnips
1 cup cheddar cheese
1 cup shaved parmesan
4 tbsp butter
1/4 cup whole milk
fresh thyme
salt and pepper

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.

CHEESY TURNIP AND POTATO GRATIN



Cheesy Turnip and Potato Gratin image

Replacing turnip for some of the potatoes not only reduces carbs but also adds another layer of flavor. I also chose to use half-and-half over whipping cream to lighten things up a bit.

Provided by Soup Loving Nicole

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

1 teaspoon unsalted butter, or as needed
1 ½ pounds russet potatoes, peeled
1 large turnip, peeled
1 ½ teaspoons fresh thyme leaves, divided
salt and ground black pepper to taste
2 cups shredded Monterey Jack cheese, divided
1 cup half-and-half

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
  • Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
  • Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
  • Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
  • Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 17.9 g, Cholesterol 37.6 mg, Fat 12.6 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 7.9 g, Sodium 184.3 mg, Sugar 1.7 g

TURNIP GRATIN



Turnip Gratin image

Provided by Anne Burrell

Categories     side-dish

Time 2h7m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandoline works best)
1 1/2 cups grated parmigiano

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



Turnip Gratin image

I have passed this off as potatoes to people who absolutely hated turnips. They actually liked it so much that they asked for seconds and wanted me to make it again. You can substitute half and half or evaporated milk for the heavy cream to cut down on fat.

Provided by ElaineM

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs turnips, cut in 1/8 inch slices
1 clove garlic
3 tablespoons butter
salt and pepper, to taste
1 teaspoon tarragon
1/2 cup grated parmesan cheese
1/2 cup grated swiss cheese
1/2 cup heavy cream
1/4 cup soft breadcrumbs

Steps:

  • Boil turnip slices for 2 to 3 minutes.
  • Rub a medium size casserole dish with clove of garlic, and then butter.
  • Layer 1/3 of turnips into dish, and sprinkle with salt and pepper.
  • Top with 1/3 of tarragon, parmesan, and swiss cheeses.
  • Repeat layer steps twice.
  • Pour cream over top.
  • Sprinkle breadcrumbs over top.
  • Using leftover butter, place bits of butter over the top.
  • Bake at 400 for about 45 minutes.

Nutrition Facts : Calories 227.8, Fat 18.2, SaturatedFat 11.3, Cholesterol 58, Sodium 282.2, Carbohydrate 9.9, Fiber 2.1, Sugar 4.6, Protein 7.4

TURNIP GRATIN



Turnip Gratin image

Provided by Holly Smith

Categories     Milk/Cream     Cheese     Dairy     Vegetable     Side     Bake     Dinner     Lunch     Casserole/Gratin     Parmesan     Root Vegetable     Turnip     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

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)
Equipment: an adjustable-blade slicer

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Melt butter in an ovenproof 12-inch heavy skillet, then cool.
  • 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.
  • 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.
  • Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.

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