Recipe

Turnip Gratin Recipe

	Dond / All my dishes 2 years, 1 month ago I learned this recipe from Chef François Dionot. If you're serving this delicious side dish to people who claim they don't like turnips, lie and tell them it's made from potatoes. You can tell them the truth later, after they've told you how much they enjoyed it.... More Prep:40m Cook:120m Servings:12	Dond
	sophisticated

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mystic_riv

Ingredients

12 turnips (small, firm)

2 Tbsp unsalted butter

2 cups heavy cream

4 eggs

2 egg yolks

Kosher salt and pepper

1 cup parmesan cheese

Nutmeg (optional)

1 Tbsp garlic paste

Directions

Preheat oven to 250º F.

Butter a 12 X 8 gratin dish

Whisk the cream, eggs, egg yolks, and garlic with a dash of salt and pepper.

If you like, grate a bit of nutmeg into the mixture. Use nutmeg sparingly in this dish, if you use it at all.

Peel the turnips and slice them as thinly as possible. To get the thinnest slices, use a mandolin (which is expensive) or a very sharp knife (if you use a good quality chef’s knife, this can also be expensive). You’re looking for slices so thin you can see light through them. The process is going to take you about half an hour, so be prepared.

Spread a layer of turnip slices on the bottom of the gratin dish. You can overlap the slices, but don’t pile them on top of one another.

Spread some of the cream mixture on top of the layer of slices. Don’t overdo it! A little bit of cream mixture goes a long way. You’re looking for a thin layer of cream and eggs – spread it over the slices with your fingertips (you’re supposed to get your hands messy with this dish).

Sprinkle a layer of grated fresh parmesan over the cream/egg layer.

Repeat the process four or five more times until you have used up all of the ingredients.

Bake for about 2-2½ hours, until the top is golden brown.

Slice into squares and serve as a side dish.

Note: To make garlic paste, finely mince two garlic cloves, sprinkle a bit of kosher salt (or any other salt with large crystals – table salt doesn’t work with this process – in fact, table salt is a terrible thing to use in ANY recipe), and drag the edge of your knife blade across the minced cloves (holding your knife at about a 15 or 20 degree angle to the surface of your cutting board). The salt acts as a kind of abrasive (like sandpaper). Do this three or four times, and your garlic will start to look like paste.

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Comments

dond 2 years, 1 month ago said:
One test to tell whether the turnips you're using are going to taste good: drop each turnip on the countertop -- if the turnip doesn't bounce at least three times, throw it away.

kukla 2 years, 1 month ago said:
YUM! This sound divine, and I adore turnips! Thanks for posting, Dond!!

trackwidow 2 years, 1 month ago said:
This sounds wonderful. I will be making this and not telling a soul what's in it til they ask for seconds. ;)

rosemaryblue 2 years, 1 month ago said:
We love turnips. This does sound exceptionally delicious. Maybe it's the slow, long cooking time. Just had turnips, Cooked them in water for a few minutes, drained, sizzled in butter with bit of bacon, sprinkled "tiny" bit of sugar, black pepper. Simple and delicious. Will make your recipe soon. Thanks so much for sharing. Love your Turnip Test! :)

notyourmomma 2 years, 1 month ago said:
Hey, cool tip on the turnip test! Can't wait to give this a try. I love turnip greens and just haven't made a turnip itself into anything delectable yet, this sounds like the one to try.

dond 2 years ago said:
As noted above, the key to this dish is to slice the turnips as thin as possible. Using a sharp knife, you may or may not be able to achieve the desired degree of thinness -- it depends, I suppose, on your knife skills. The slicer blade built into a food processor is useless for this dish. The best tool is a mandolin. I know they're not cheap, but a mandolin is a good investment.

singasongof6pans 2 years ago said:
From a turnip lover, thanks! I'm the only one in our house who eats them and though my favorite ways are boiled and mashed with a little butter, salt and pepper and shredded and pan fried in a little olive oil for breakfast, this is on my 'must try soon' list now.

mystic_river1 1 year, 11 months ago said:
A wonderful and beautiful dish and soooooo delicious!

lunasea 1 year, 10 months ago said:
I have a mandolin...and this sounds so good. Thanks for sharing the recipe. I'm saving to try. I have to go bounce a few turnips now... =)

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