Friday, November 16, 2012

Turnip and Yukon gold potato gratin


In my experience, most people don't get very excited about turnips. But, I'm not one of those people. In fact, I get pretty excited for all root vegetables and root vegetable season. Look at those lovely large pink turnips in the photo (I used much smaller ones in this dish). This time of year the food blogs are filled with recipes featuring pumpkins, other winter squash, and apples - rightfully so... but you don't see as many featuring turnips, rutabagas, beets, celeriac, parsnips, radishes, etc... Maybe next fall/winter I'll start a "roots" event because I want to try to use these vegetables in more creative ways as well. I almost start to squeal with delight when we are walking through the farmers' market and cute little white baby turnips begin to make their first appearance. I dream of the day when we have land for a garden and in my mind, my garden is almost exclusively full of root vegetables, winter squash, and herbs.

I never even had turnips until the first Thanksgiving I was dating my husband. We were going to a dinner at his aunt and uncle's and she told him that we could "bring the turnips." I was in shock. Tunips?! I had never even tasted a turnip before, let alone cooked one. So, I searched the internet and found a recipe for roasted turnips. After searching the grocery store for turnips, I bought some, made the recipe, and hoped for the best. Well, they were delicious and everyone enjoyed them. Now that I make Thanksgiving dinner, I almost always have a turnip side dish to try to convert more people to turnip lovers. This gratin is lightened up because it doesn't contain any cream - although this dish is probably still a little heavy for a Thanksgiving side dish for me.


Turnip and Yukon gold potato gratin 
1 clove of garlic
butter for greasing
3-4 small-medium Yukon gold potatoes
3-4 small-medium turnips
fresh cracked black pepper
sea salt
leaves from 6 sprigs of fresh thyme
about 4-5 oz. Gruyere cheese, finely shredded
2/3 cup low-sodium chicken or vegetable broth

Preheat the oven to 375 degrees. Cut the clove of garlic in half and rub the cut sides all over the bottom and sides of a shallow round baking dish followed by butter.

Thoroughly wash the potatoes and turnips. You can peel them if you want, but I leave the skin on. Slice the potatoes and turnips (start with 3 each) into 1/8-inch rounds using a mandolin. Beginning with the potatoes, place the rounds in overlapping concentric circles until the bottom is covered. Sprinkle with some salt, a good grind of pepper, leaves of two thyme sprigs, and a third of the Gruyere. Repeat these steps using turnips. For the third (and last) layer, arrange the potatoes for the outer circle and turnips for the center (or whichever you have left - if you don't have enough for a third layer, slice your fourth potato/turnip). Then evenly pour the broth over the top. Add the pepper, salt, thyme, and top with the remaining cheese.

Cover with foil and bake for about 15 minutes. Then remove the foil and bake until the potatoes and turnips are fork tender and the top is golden, about 20-25 minutes. Remove from the oven and let sit for above 5 minutes before serving.


What was I cooking one year ago?: pumpkin gnocchi in gorgonzola sauce
Two years ago?: oatmeal sweet potato muffins 

22 comments:

  1. I have to admit, I haven't dabbled much in turnips, though i ADORE parsnips. in a major way. I really want to try this gratin to expose myself to a little more turnip love!

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    1. I love parsnips, too -- I definitely need to use them more often!

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  2. I just discovered turnips this year, but I love them! What a wonderful sounding dish!

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  3. I have yet to bake with turnips. This dish looks savory and delicious.

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  4. Now this is a fabulous idea using turnip in gratin! Looks delicious & yes, I agreed that we should make the most of all the seasonal veges & fruits. They're filled with vitamins & tasted even better when in season!

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  5. sounds like turnips have been good to you! i love this recipe--if there's one way to make turnips delicious, it's to surround them with taters and cheese. :)

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  6. I can't think of a better comforting meal! looks great!

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  7. Such cheesy deliciousness! I think I could convince the picky hubby to eat turnips served like this! Beautiful gratin~

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  8. My mom always used to cook turnips with potatoes, but I haven't had them in ages. This really sounds good, especially since I have turnips growing in my garden! :)

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  9. I've never tried turnips, but serving them with potatoes certainly seems like the right way to do so! This looks like golden brown perfection. Yum!

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  10. Yum - I love mixing different root vegetables in dishes like this!

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  11. This is a beautiful gratin. Perfect for the coming festive tables!

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  12. I've never had turnips, but it looks good for me. I like each one ingredient.

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  13. I love turnips SO MUCH! Parsnips even more. We still have some of both out in our garden, freezing away in the cold near-winter weather. I didn't grow up eating either, but oof am I sure glad I discovered them on my own:)

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  14. ooh, i am not a fan of turnips, but this is a dish that i think i might be able to eat them in! i mean, pair it with turnips and gruyere... yum :)

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  15. I think this is the perfect recipe to convince anyone to love turnips. Your photos make the dish look soooo cheesy and delicious! :)

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  16. I have a garden full of ripe turnips. This is a beautiful way to enjoy them.
    Thanks for sharing it.

    Happy Thanksgiving.

    Velva

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  17. I only had turnips once before and they were kind of bitter. I'm not even sure if that's how they're supposed to taste. Your gratin is beautiful! I love the idea of a "root" event!

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  18. Ooh, this sounds wonderful. I love gratins and root veggies, so I know i'd love this!

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  19. Going to make this a late addition to our Thanksgiving menu. Was just thinking about a good way to use turnips and then I remembered your post. Thanks for the idea.

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    1. Wonderful! I hope you enjoy it. Happy Thanksgiving!

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  20. I don't remember having turnips but I'm sure as a kid I must have. I know my mom grew them each year. This recipe makes me want to try them. It looks so rich and savory. Thanks!

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