Cheesy Hakurei Turnip Gratin with Herbs
(From Sow the Table)
Don't ignore the hakurei in your veggie drawer! Try this mild, but still flavorful turnip in a savory casserole and surprise your friends and family. Get your gratin on, and don't forget the real butter and heavy cream!
INGREDIENTS
2 tablespoons butter
2 pounds, or 2 bunches of Hakurei turnips
1-2 cloves of garlic, minced
1 cup of Gruyere cheese, or a cheese of your choice, grated
1 teaspoon onion powder
½-1 teaspoons fresh or dry herbs (I used thyme, rosemary, and sage), or try this mushroom rub
¼ cup of heavy cream
¼ cup bread crumbs (can toast and crumble this bread)
2 tablespoons parmesan cheese, grated
2 tablespoons olive oil
INSTRUCTIONS
Preheat oven to 375°F.
Wash and thinly slice turnips with a knife or mandolin.
In a large bowl, mix the sliced turnips with some salt, pepper, 2 tbsp of olive oil and the minced garlic. (If you have a mortar and pestle, you could also make the garlic into a paste and mix with the olive oil before tossing with the turnips.)
Melt the butter in an 8-10” skillet and begin layering.
Start with a layer of turnips and then sprinkle cheese, onion powder, herbs, and add a dash of heavy cream.
Repeat the layering process until the last turnip layer.
Combine the parmesan cheese and bread crumbs and sprinkle over the top of the gratin. Finish assembling with a drizzle of garlic oil, or olive oil.
Place in the oven until golden brown, about 30-40 minutes until fork tender. Enjoy!
