Posts Tagged ‘gratin turnips’

Turnip the Volume!

April 17, 2013

Greetings!

 
Recently I have been considering the turnip.  To many people, the poor, lowly turnip is like the red-headed stepchild of the potato.  They are certainly not well known in the modern American kitchen, but as a small-scale turnip farmer, I ask that we pause and reconsider why this versatile and nutritious veggie has been unceremoniously banished from most of our diets.  Well it can’t be because it is hard to prepare.  These under-appreciated roots are easily roastedsautéedboiled and mashedor even eaten raw with a side of hummus.   Could it be their appearance?  Well with a striking purple top and gleaming white underside this seems unlikely– I mean, geez, your average potato looks like a warty football  and yet we Americans eat them by the ton.  Could it be something in their history that has kept us away from this veggie outcast?  Well the esteemed website www.turniptime.co.uk  claims that before we carved pumpkins as jack-o-lanters we used to carve  scary faces into turnips.   That’s it!  We think turnips are haunted!    Well, never fear,  we have found the antidote to the turnip poltergeist : butter and cream.  (check out recipe below).   Don’t give up on the turnip, its a lovely vegetable!

olden Gratin Of Carrots And Turnips

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 280
Serving Size : 4 

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Butter for the dish
2 cups cream or for more flavor prepare a Thin Béchamel Sauce for Gratins
(click link for that recipe)
Salt and freshly milled pepper
1 small onion — finely diced
1 tablespoon butter
24 ounces turnip
peeled and julienned
8 ounces carrots
peeled and julienned
1 cup  bread crumbs

Preheat the oven to 375F. Lightly butter a 2-quart gratin dish.  Cook the onion in the butter in a small skillet over medium heat,
about 8 minutes; then combine with the rest of the vegetables. Season with
salt and pepper and transfer to the gratin dish. Pour the sauce or cream over the
top, cover with the bread crumbs, and bake until bubbling and golden on
top, about 45 minutes.

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