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Turnip Gratin

Turnip Gratin

Turnips are one of those vegetables I had to learn to like. And I admit that I did not even try until our CSA forced my hand by including them in box after box last winter. But now, I am a convert! There are many different varieties and they’re delicious braised, thinly sliced, raw in salads, and roasted.

And leave it to the dearly departed Gourmet to posthumously provide yet another delicious way to enjoy them – a turnip gratin. You’ll find that this preparation gives the turnips a lovely light sweetness that pairs really nicely with the cream and Parmesan cheese. This is a perfect dish for a cold winter night.

Three trimmed turnips on the counter by Eve Fox, Garden of Eating blog copyright 2010

Turnip Gratin (from Gourmet, October 2007)
Serves 6


* 2 tablespoons unsalted butter

* 2 1/2 pounds medium turnips, trimmed and left unpeeled

* 1 tablespoon chopped thyme

* 1/2 tablespoon chopped savory

* 1 1/2 teaspoons kosher salt

* Rounded 1/8 teaspoon cayenne

* 1 cup organic heavy cream

* 1 cup grated Parmigiano-Reggiano (use a Microplane)


1. Preheat oven to 450°F with rack in middle.

2. Melt butter in an ovenproof 12-inch heavy skillet, then cool.

3. Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.

4. Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.

5. Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.

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Read more: All recipes, Basics, Blogs, Eating for Health, Entrees, Food, Garden of Eating, Side Dishes, Vegetarian

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


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8:52PM PST on Mar 7, 2013

Looks fabulous for a cold winter day.

11:28PM PST on Jan 20, 2013

Will try it, thank you.

9:37AM PST on Jan 13, 2013

Thank you Eve, for Sharing this!

6:53PM PST on Jan 3, 2013

looks yummy, i've never had a turnip

2:09AM PST on Dec 10, 2012


8:42PM PST on Dec 9, 2012

I adore turnips. And I'd probably adore them cooked in that much heavy cream, but I think I won't find out. Some things are better left to the imagination....

8:29PM PST on Dec 9, 2012


3:45PM PST on Dec 9, 2012

We made the mistake of experimenting with a new toy (juicer) and juiced a turnip.....worst tasting thing ever! Made my toenails curl!

8:39AM PST on Dec 9, 2012

turnips done this way are sure to be yum!

10:35PM PST on Dec 8, 2012

I never think of turnip and usually let it lie on the shelf in the shop.
I think I'll continue this practice. During the war there was a long time when we had nothing to eat but turnips and the other dish was a tomato soup that was lightly tomato colored water. this was the daily menu in the concentration camp where we were.
One day i shall make the effort to overcome this learnt gustatory prejudice.

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