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Turnip Gratin

newyorktimes.com
serves 8

Ingredients 
  • ​Butter or olive oil for the baking dish
  • 1 garlic clove, cut in half
  • 2 pounds turnips, peeled and sliced in thin rounds
  • Salt and freshly ground pepper
  • 4 ounces Gruyère cheese, grated (about 1 cup tightly packed)
  • 2 1/2 cups low-fat milk (1 percent or 2 percent)
  • 1 teaspoon fresh thyme leaves, roughly chopped
 
Directions
  • Preheat the oven to 400 degrees
  • Butter or oil a 2-quart baking dish or gratin dish.
  • Rub the sides and bottom with the cut clove of garlic
  • Place the sliced turnips in a bowl and season generously with salt and pepper
  • Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips
  • Place in the oven and bake 30 minutes
  • Push the turnips down into the milk with the back of a large spoon
  • Sprinkle the remaining cheese over the top and return to the oven
  • Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges
  • Let it sit for 20 to 30 minutes after baking, so the turnips will reabsorb the moisture from using lower-fat milk. You can assemble this several hours before baking, but don’t add the milk until you’re ready to bake.

Picture
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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