Turnip And Rutabaga Gratin Chef Recipes

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RUTABAGA, PEAR AND TURNIP GRATIN



Rutabaga, Pear and Turnip Gratin image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 15

2 cups heavy cream
2 cups whole milk
2 tablespoons grainy Dijon mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
Kosher salt
3 medium turnips, peeled and thinly sliced
1 medium rutabaga, peeled, halved and cut into thin slices
4 tablespoons unsalted butter, at room temperature
1/2 cup panko breadcrumbs
1/2 cup sliced almonds (not toasted)
1 cup finely grated Parmesan
2 large Anjou or Bartlett pears, peeled, cored and thinly sliced
2 large cloves garlic, minced
1 cup finely grated Gruyere

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
  • Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
  • Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
  • Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
  • Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Categories     Cheese     Side     Bake     Thanksgiving     Vegetarian     High Fiber     Parsnip     Turnip     Fall     Rutabaga     Boil     Gourmet

Number Of Ingredients 7

1 1/2 pounds rutabaga (about 1 small)
1 pound white turnips (about 5 medium)
3/4 pound parsnips (about 5 medium)
2 tablespoons all-purpose flour
1 1/4 cups grated Gruyère (about 5 ounces)
1 cup heavy cream
1 cup milk

Steps:

  • With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges. In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander. Drain rutabaga and pat dry between paper towels.
  • Peel turnips and cut into 1/8-inch-thick wedges. Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain turnips and pat dry between paper towels.
  • Peel parsnips and cut diagonally into 1/8-inch-thick slices. Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain parsnips and pat dry between paper towels.
  • In a bowl toss together vegetables. Vegetables may be cooked 1 day ahead and chilled, covered.
  • Preheat oven to 350° F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.
  • In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyère, and salt and pepper to taste. Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste. Arrange remaining vegetables over cheese and pour cream and milk over vegetables.
  • Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes. Uncover gratin and bake until bubbling and golden, about 40 minutes more.

CHEF JOHN'S ROOT VEGETABLE GRATIN



Chef John's Root Vegetable Gratin image

I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 2h

Yield 6

Number Of Ingredients 15

2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
1 turnip, peeled and sliced 1/8-inch thick
1 rutabaga, peeled and sliced 1/8-inch thick
1 small celery root, peeled and sliced 1/8-inch thick
1 parsnip, peeled and sliced 1/8-inch thick
salt, to taste
3 cloves garlic, minced
2 tablespoons butter
1 ¼ cups chicken broth
1 cup heavy cream
1 tablespoon chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
2 teaspoons olive oil
¼ cup finely grated Parmigiano-Reggiano cheese, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
  • Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
  • Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
  • Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
  • Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
  • Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
  • Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
  • Remove from the oven and let rest for 20 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 25.2 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 448.4 mg, Sugar 6.3 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.

RUTABAGA AND TURNIP GRATIN



Rutabaga and Turnip Gratin image

Make and share this Rutabaga and Turnip Gratin recipe from Food.com.

Provided by fruitpunchmouth

Categories     Vegetable

Time 1h5m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 11

16 ounces heavy cream
2 tablespoons parsley
1 tablespoon sage
1 tablespoon rosemary
1/2 tablespoon thyme
4 garlic cloves
1 rutabaga
1 turnip
8 ounces gruyere cheese
parmesan cheese
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Peel then cut the rutabaga and turnip into thin slices.
  • Put the slices in a pot of boiling water for 3 minutes, drain, rinse with cold water and let hang out.
  • Chop the herbs bring a cup and a half of heavy cream with the herbs, chopped garlic and salt and pepper to a boil, then let simmer for about 4 minutes.
  • Pour a little bit of the cream in the casserole dish, just to cover the bottom. make a layer of rutabaga/turnip, add grated Gruyere and Parmesan. pour some more of the heavy cream mix, add another layer of rutabaga/turnips and cheese and so on and so forth until you are running out of rutabaga/turnips. the final layer should just be the veggies with the grated cheese liberally on top. i sprinkled each layer with salt and pepper as i was putting it together.
  • bake for 40-45 minutes, until the top layer is golden brown and crispy and you know, it just *looks* don.

Nutrition Facts : Calories 464.4, Fat 41.9, SaturatedFat 25.5, Cholesterol 150.5, Sodium 185.1, Carbohydrate 9.9, Fiber 2.2, Sugar 4.6, Protein 14.1

RUTABAGA (YELLOW TURNIP OR SWEDE) APPLE GRATIN



Rutabaga (Yellow Turnip or Swede) Apple Gratin image

Just look at the calories in this dish and it is very reasonable to make! I love this Winter dish, the apples give a balance to the rutabagas strong flavor, If you wish use turnips instead they are very similar. If you are not watching calories double the gratin

Provided by Bergy

Categories     Apple

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 rutabaga, peeled, sliced (apprx 6 cups or use a turnip)
1 tablespoon cornstarch
1/2 cup water
2 medium apples, peeled, grated
1/2 teaspoon salt
1/8 teaspoon pepper, fresh ground
1/8 teaspoon dried savory or 1/8 teaspoon thyme
1/2 cup coarse fresh breadcrumb
3/4 tablespoon dried parsley
1 tablespoon butter, melted

Steps:

  • When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
  • Thinly slice each quarter crosswise and place in boiling water.
  • Cover and cook apprx 10 minutes or until almost tender.
  • Drain& set aside.
  • In a large bowl whisk the cornstarch and water until smooth.
  • Add Apples, salt, pepper& savory (thyme).
  • Toss to coat the apples.
  • Add Rutabagas& gently toss to mix all the ingredients.
  • Pour into an 8" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
  • Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
  • Broil for a couple of minutes to allow the gratin to get golden.
  • Serve hot.

Nutrition Facts : Calories 113.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 291.7, Carbohydrate 21.5, Fiber 3.6, Sugar 10.5, Protein 2.2

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin.

Provided by Martha Rose Shulman

Categories     easy, casseroles, side dish

Time 1h30m

Yield Serves four

Number Of Ingredients 6

1 1/2 pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin (see note)
Salt
freshly ground pepper
1/2 teaspoon fresh thyme leaves
3/4 cup grated Gruyère cheese (3 ounces)
1 1/2 cups low-fat milk (1 or 2 percent)

Steps:

  • Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
  • Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
  • Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 13 grams

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