Turnip Au Gratin. Remove the thyme and garlic from the cream and pour. Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Put a layer of turnips on the bottom of the skillet on top of the butter.
When you use low-fat milk for a gratin, you will find quite a bit.
Turnips Au Gratin is a dish that's so creamy and cheesy and rich.
I can't think of a better way to eat turnips.
You can cook Turnip Au Gratin using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of Turnip Au Gratin
- You need 2 pounds of turnip roots.
- You need 1-1/2 pound of Colby jack cheese.
- Prepare 15 ounce of can of evaporated milk.
- You need 1 teaspoon of ground black pepper.
- You need 1-1 of :2 teaspoon salt.
- It's 2 of large eggs.
- Prepare 1 cup of grated parmesan cheese.
Makes a great holiday side dish! Well, if you are a turnip lover, you should be drooling right now, just with the very concept of this turnip gratin, a casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese. You will not be disappointed (at least I hope you won't). Spread the minced garlic on the bottom of the dish with the back of a spoon.
Turnip Au Gratin step by step
- 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!.
Turnips are a starchy root vegetable similar to a potato, but are more closely related to cabbage, kale, broccoli and cauliflower. Add cream and remaining cheese on top. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. There is something about holidays that make everyone miss potatoes and this recipe really fits the bill for that potato craving!