Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, turnip au gratin. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Put a layer of turnips on the bottom of the skillet on top of the butter. Add a tbsp of butter, cut into small pieces and place on top of this layer. Start by peeling and thinly slicing the turnips and mincing the cloves of garlic.
Turnip Au Gratin is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Turnip Au Gratin is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook turnip au gratin using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Turnip Au Gratin:
- Take 2 pounds turnip roots
- Make ready 1-1/2 pound Colby jack cheese
- Prepare 15 ounce can of evaporated milk
- Take 1 teaspoon ground black pepper
- Take 1-1 :2 teaspoon salt
- Prepare 2 large eggs
- Take 1 cup grated parmesan cheese
The nuttiness of gruyere is so good with turnips. Place a layer of bread on the bottom of the casserole dish. Delightfully cheesy and wonderfully pronounced flavor with only a fraction of the carbs—our turnips au gratin recipe will satisfy the need for a savory side dish and is a healthier alternative to potatoes. Turnips are a starchy root vegetable similar to a potato, but are more closely related to cabbage, kale, broccoli and cauliflower.
Instructions to make Turnip Au Gratin:
- Preheat oven 400 degrees Fahrenheit
- Peel and wash the turnip roots
- Thinly slice the turnip roots
- Line the bottom of a pan
- Season with salt and pepper. Add cheese chunks to top
- Repeat each layer
- I was able to get 3 layers
- Bake till turnips are fork tender. About an hour. Let rest 10 minutes
- Serve I hope you enjoy!
Place parsnips and turnips in a large saucepan; cover with water. Peel the onion, garlic and turnip. Slice everything very thinly - ideally with a mandolin or food processor. Rub a medium size casserole dish with clove of garlic, and then butter. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine.
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