Turnip Gratin With Almonds Recipes

THE BEST TURNIP AU GRATIN RECIPE EVER!

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.

TURNIP GRATIN

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

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.

TURNIP GRATIN

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

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!