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Turnip au Gratin

JACQUES & COMPANY 2011

Butternut Squash Risotto • Potatoes au Gratin • Turnip au Gratin • Southern Greens • Asperges Vertes au Beurre Noisette

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Makes 6 servings

3 pounds turnips, trimmed and unpeeled

1.5 cup whipping cream

1 tablespoon fresh garlic, chopped

1 tablespoon fresh savory, chopped

teaspoon white pepper, ground

2 teaspoon sea salt, fine

3 tablespoon butter, melted

1.5 cup pecorino cheese, grated

Coat an oven-proof 8" x 10' baking dish with the butter.  Slice the turnips paper thin (with a mandoline if you have one), toss the turnip slices with the salt, pepper, garlic, and savory until well coated.

Arrange the seasoned slices in a overlapping fashion into the baking dish, add the cream, cover with foil and bake in a preheated oven set at 400 for 30 to 35 minutes until tender.

Sprinkle the pecorino cheese over the top, and bake for 10 minutes until golden brown on top. Remove the gratin from the oven and wait 5 minutes before serving.

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