Time 2h7m Yield 6 servings Number Of Ingredients 8 Steps:
Special Equipment: mandolin, 11 by 7-inch baking dish Preheat the oven to 375 degrees F. Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes. Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up. Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily. For easier serving, let the dish rest 10 to 12 minutes before serving. Who knew a turnip could be soooooooooooooo good!
Time 1h20m Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees. Butter a 9x9 baking dish. Rinse and peel the turnips. Slice turnips into 1/4 inch thick slices using a sharp knife, mandoline, or food processor. Arrange 1/3 of the turnips into the prepared baking dish. Combine the garlic powder, salt, and pepper and sprinkle the turnips with 1/3 of the seasoning. Combine the cheeses and sprinkle the turnips with 1/3 of the cheese. Repeat the layers twice more ending with cheese. Pour the cream over the top of the mixture. Cover dish tightly with foil and bake for 50 minutes. Remove the foil and continue baking for 20 minutes or until the top is lightly browned and the turnips are tender. Cool 5 minutes before serving.
Time 1h20m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Thinly slice the turnips using a mandoline. Set aside. For the custard: In a medium saucepan over medium low heat, combine cream, thyme, garlic, nutmeg, and salt and pepper. Bring to just below a simmer and cook until thickened slightly, 6 to 8 minutes. To assemble: Preheat the oven to 375 degrees F. In a 2-quart baking dish, add a thin layer of custard to cover the bottom. Then add a layer of turnips followed by a layer of cheese. Repeat the process of layering until all of the ingredients are used up, making 3 to 4 layers. Cover with foil and bake 45 minutes. Uncover and continue to bake until turnips are fork-tender with a golden crispy crust forms, about 15 minutes longer. Garnish with parsley and serve.
Time 40m Number Of Ingredients 7 Steps:
Preheat oven to 375F. Peel, trim and slice the turnips very thinly. I used my mandoline. In a cast iron skillet, melt 2 tbsp butter. Put a layer of turnips on the bottom of the skillet on top of the butter. Season lightly with salt and pepper and add 1/3 cup cheddar cheese and 1/3 cup parmesan cheese. Add a tbsp of butter, cut into small pieces and place on top of this layer. Drizzle 2 tbsp milk over the turnips, top with some fresh thyme. Repeat steps 4-7 until a total of 3 layers are formed. Finish with a cheesy top. Bake for 25-30 minute until bubbly and brown.
Time 1h10m Yield 4 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside. Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils. Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole. Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.
Time 1h20m Yield 8 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish. Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices. Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese. Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese. Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 450°F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then cool. 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. 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. Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
Time 1h20m Number Of Ingredients 6 Steps:
Preheat the oven to 150C/130C fan/gas 2. Thinly slice the potatoes and turnips to about 2mm thick - you can use a Japanese mandolin if you have one - then toss together in a large bowl. Pour the cream in a pan, then add the garlic, plenty of salt and some white pepper - be generous when seasoning the cream as the potatoes and turnips aren’t seasoned separately. Bring the cream to the boil, then remove from the heat and put to one side. Grease a large gratin dish and layer a third of the potatoes and turnips in the dish, slightly overlapping each other as if you are building a wall. Pour over a third of the warm cream, then continue in this way with the remaining potatoes, turnips and cream. Put the gratin in the oven and cook for 20 mins. Remove the dish from the oven and push the potatoes and turnips down with a fish slice. This will help to release the starches and the cream will eventually reduce and thicken. Put the gratin back in the oven and repeat the process every 10 mins until the potatoes and turnips feel tight and firm. Return to the oven for another 20 mins and cook until golden brown and tender - test by inserting a sharp knife through the potatoes and turnips. Remove from the oven and leave to cool slightly.
More about “au gratin turnips recipes”
Time 1h30m Yield 4 servings Number Of Ingredients 7 Steps:
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.
