Pearl Onion And Turnip Gratin Recipes

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ROASTED PEARL ONIONS AND POTATOES



Roasted Pearl Onions and Potatoes image

Frozen pearl onions get put to work in this easy roasted side dish that goes well with roasted chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 1/2 pounds small potatoes, halved
1 bag (16 ounces) frozen pearl onions, thawed and patted dry
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 teaspoon fresh thyme

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss together potatoes, pearl onions, and olive oil. Season with salt and pepper and sprinkle with thyme. Roast until onions are golden and potatoes are tender, 20 minutes.

Nutrition Facts : Calories 276 g, Fat 11 g, Fiber 4 g, Protein 6 g, SaturatedFat 1 g

TURNIPS, GREENS, AND PEARL ONION GRATIN



TURNIPS, GREENS, AND PEARL ONION GRATIN image

This is such an unusual side dish filled with good things it caught my attention. It would go with just about any meat you like, or could be a vegetarian lunch. Recipe & photo: bhg.com

Provided by Ellen Bales

Categories     Side Casseroles

Time 30m

Number Of Ingredients 12

8 oz sturdy green like kale, turnip greens or mustard greens
1 lb turnips, peeled and cubed
1 c frozen pearl onions
3 Tbsp butter
3 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
2 c half-and-half or light cream
1/2 c shredded white cheddar cheese (2 oz.)
1 1/2 c soft bread crumbs (about 2 slices)
2 Tbsp butter, melted

Steps:

  • 1. Remove stems and any bruised leaves from the greens. Wash thoroughly in cold water; drain well. Chop the leaves into rough, wide ribbons (should have about 6 cups packed greens).
  • 2. In a Dutch oven, cook the greens, covered, in salted boiling water for 4 minutes. Add the turnips; cook for 6 to 8 minutes longer or until the greens are tender but still bright-colored and turnips are tender. Add the pearl onions; return to a boil just to thaw the onions. Drain well in a colander; set aside.
  • 3. In a large saucepan melt the 3 Tbsp. butter. Stir in the flour, salt, pepper, and nutmeg. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add shredded cheese, stirring until melted. Gently stir in the cooked greens mixture, then transfer to a 2-quart baking dish.
  • 4. In a small bowl stir together the bread crumbs and the 2 Tbsp. melted butter. Sprinkle over the turnip mixture. Bake in a preheated 375-degree oven for 20 minutes or until bubbly and crumbs are golden brown.

PEARL ONION AND TURNIP GRATIN



Pearl Onion and Turnip Gratin image

Categories     Onion     Side     Broil     Turnip     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 9

20 ounces pearl onions
2 cups canned low-salt chicken broth
2 cups canned beef broth
8 cups diced peeled turnips (from about 6 large)
3 tablespoons butter
1/4 cup all purpose flour
1 teaspoon dried thyme
1/2 cup whipping cream
2 cups grated Gruyère cheese (about 8 ounces)

Steps:

  • Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions.
  • Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth. Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes. Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.)
  • Preheat broiler. Transfer mixture to 11x7x2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.

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  • Remove stems and any bruised leaves from the greens. Wash thoroughly in cold water; drain well. Chop the leaves into rough, wide ribbons. (You should have about 6 cups packed greens.)
  • In a 6-quart Dutch oven cook the greens, covered, in salted boiling water for 4 minutes. Add the turnips; cook for 6 to 8 minutes more or until the greens are tender but still vibrant-colored and turnips are tender. Add the pearl onions; return to a boil just to thaw the onions. Drain greens, turnips, and onions well in a colander; set aside.
  • Preheat oven to 375°F. In the same Dutch oven melt the 3 tablespoons butter. Stir in the flour, salt, pepper, and nutmeg. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; add shredded cheese, stirring until melted. Gently stir in the cooked greens mixture, making sure greens are evenly dispersed. Transfer to a 2-quart baking dish.
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  • Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions.
  • Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth. Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes. Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.
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  • Preheat the oven to 350°. Bring a large pot of water to a boil. Add the onions and cook for 5 minutes. Drain and rinse under cold water. Use a sharp knife to trim off the root ends, then pinch the onions to remove the skins.
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