The Best Turnip Au Gratin Recipe Ever

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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

A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it's delicious spooned over the gratin.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Butter or olive oil for the baking dish
1 garlic clove, cut in half
2 pounds turnips, preferably small ones, peeled and sliced in thin rounds
Salt and freshly ground pepper
4 ounces Gruyere cheese, grated (about 1 cup tightly packed)
2 1/2 cups low-fat milk (1 percent or 2 percent)
1 teaspoon fresh thyme leaves, roughly chopped

Steps:

  • Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
  • Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
  • Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 966 milligrams, Sugar 17 grams, TransFat 0 grams

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.

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.

TURNIP GRATIN WITH ALMONDS



Turnip Gratin With Almonds image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

2 pounds turnips (about 5 medium)
1 cup plus 2 tablespoons heavy cream
1 tablespoon all-purpose flour
2 teaspoons chopped fresh thyme
1 clove garlic, finely grated
1/4 teaspoon finely grated lemon zest
1/4 teaspoon freshly grated nutmeg
Large pinch of ground cinnamon
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 cup fresh breadcrumbs
3 tablespoons sliced almonds, roughly chopped
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Peel the turnips and slice 1/8 inch thick (use a mandoline if you have one). Whisk the cream, flour, 1 teaspoon thyme, the garlic, lemon zest, nutmeg, cinnamon, 1 teaspoon salt, and pepper to taste in a large, deep skillet. Add the turnips and bring to a simmer over medium heat; cover and cook until the turnips are softened, about 3 minutes.
  • Stir the turnip-cream mixture and spread evenly in a 2-quart baking dish. Cover with aluminum foil and bake until the turnips are very tender, 35 to 40 minutes. Uncover and continue baking until the cream mixture is slightly thickened and the top is golden, about 10 more minutes.
  • Meanwhile, make the topping: Melt the butter in a large skillet over medium heat. Add the breadcrumbs, almonds and the remaining 1 teaspoon thyme and cook, stirring, until the breadcrumbs are toasted, about 4 minutes. Stir in the parsley and a pinch of salt. Remove the gratin from the oven and sprinkle with the breadcrumb topping.

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