Hello everybody, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Turnip Au Gratin. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Turnip Au Gratin Recipe. How to make turnips au gratin: To start, you'll want to peel your turnips and then slice them very thinly. I used my food processor for this, but you could also use a mandoline or a very sharp knife.
You can cook Turnip Au Gratin using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of Turnip Au Gratin
Prepare 2 pounds of turnip roots.
Make ready 1-1/2 pound of Colby jack cheese.
Take 15 ounce of can of evaporated milk.
It’s 1 teaspoon of ground black pepper.
You need 1-1 of :2 teaspoon salt.
You need 2 of large eggs.
Make ready 1 cup of grated parmesan cheese.
Peel, wash and quarter the turnips.Glazed Turnips Pasta With Turnip Tops Poached Turnip Tops Stuffed Turnips Sweet glazed turnips Turnip au Gratin Turnips Braised with Mustard and Lemon.Grease a large gratin dish and layer a third of the potatoes and turnips in the dish, slightly overlapping each other as if you are building a wall.Turnips and potatoes are roasted and then flavored with cheese and milk to create a simple creamy sauce.
Turnip Au Gratin instructions
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!.
Makes a great holiday side dish!Turnip casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese.Cheryl's recipe is lighter on the carbs than the typical au gratin recipe, turnips au gratin are ready to eat in just three easy steps!
Remove turnip-potato mixture from the oven, remove cover and mix in half the cheese.Arrange the rest of the turnips in an even layer and add the rest of the béchamel, so as to cover all the turnips.Actually, turnips are small and white-fleshed, and they have purple tops.I prefer rutabagas for their stronger, spicier flavor.Here is my favorite way of preparing them, which makes the most luscious.
