Turnip Au Gratin. 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. Turnips Au Gratin is a dish that's so creamy and cheesy and rich.
This is a delicious variation on au gratin that features something besides potatoes.
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Turnip casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese.
You can cook Turnip Au Gratin using 7 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Turnip Au Gratin
- It's 2 pounds of turnip roots.
- Prepare 1-1/2 pound of Colby jack cheese.
- It's 15 ounce of can of evaporated milk.
- You need 1 teaspoon of ground black pepper.
- You need 1-1 of :2 teaspoon salt.
- Prepare 2 of large eggs.
- You need 1 cup of grated parmesan cheese.
Peel, wash and quarter the turnips. Wash and clean leeks and slice, diagional, in slices. Grease gratin dish and rub with a halved garlic. Peel turnips and potatoes and cut or slice into thin slices.
Turnip Au Gratin step by step
- 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!.
Place in layers into the dish. Mix cream with horseradish, salt, pepper and nutmeg, pour over. Turnips are a root vegetable, and once you take a bite of this dish, you'll seriously wonder why turnips haven't swept more Thanksgiving tables than they. 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! Turnip Au Gratin Recipe. by CookEatShare Cookbook.
