Turnip Gratin
Cheryl Wixson
This savory gratin is a classic complement to a juicy, grass-fed beef or venison steak.
- 2 medium turnips about 2 cups or 1 pound
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper less or more to taste
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup heavy cream
- ½ cup chicken or vegetable stock
- ½ cup Grated Parmesan cheese
Butter a casserole or ovenproof baking dish.
Wash the turnips (no need to peel unless the skins are tough), and cut them into ¼ inch slices.
Layer the slices in the dish and sprinkle the slices with the herbs, spices and salt and pepper.
Pour the stock and cream over the top.
Cover the casserole and bake until the turnips are tender, about 20 minutes.
Remove the cover.
Sprinkle the top with cheese and cook until the cheese has melted and becomes a nice golden brown, about 20 more minutes.
Makes four servings.
Nutritional analysis per serving: 181 calories, 6 grams protein, 9 grams carbohydrates, 14 grams fat, 310 mg. sodium, 2 grams fiber.