THE BEST TURNIP AU GRATIN RECIPE EVER!
The Best Turnip Au Gratin Recipe is super easy and just requires a tad bit of layering and a few ingredients and it is ready to pop in the oven!
Provided by Halle Cottis
Categories dinner
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.
TURNIP GRATIN
Provided by Richard Blais
Categories side-dish
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.
CLASSIC GREEN BEANS AU GRATIN
This classic au gratin recipe is one of my favorites. Perfect next to your holiday ham or turkey, this green bean casserole has a creamy, rich cheese sauce that enhances, but doesn't cover up, the green beans, so they are still the star of the show. Even though your family's probably expecting the same old green bean casserole you've been making for decades (the one with condensed soup, a ton of cheese, and way too many bread crumbs or French-fried onions), once they try this one, it might become a new holiday trend!
Provided by Chef John
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.
- Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
- Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
- Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
- Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
- Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
- Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
- Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
- Let cool for 10 minutes before serving.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 13.2 g, Cholesterol 98.2 mg, Fat 28.7 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 17.7 g, Sodium 140.1 mg, Sugar 1.8 g
TURNIP GRATIN
To check out all my archived Thanksgiving recipes, flip through the PW Thanksgiving Recipe File. I have all the basics there: turkey, gravy, dressing.
Categories Thanksgiving main dish side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375º.Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter. Next, sprinkle a little of the garlic on top, then - and this is purely optional and really not all that necessary - add a couple of tablespoons of butter. Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream. Now add a nice layer of Gruyere - about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.Repeat these layers twice more. Sprinkle on some freshly ground black pepper.Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.
TURNIP GRATIN
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!
BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
TURNIP GRATIN
This rich side dish is similar to potato dauphinoise - turnips and potatoes are layered up with double cream and garlic and baked
Provided by Tom Kerridge
Categories Side dish
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.
Nutrition Facts : Calories 620 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
WHITE BEANS WITH CHICORY
This is inspired by a classic dish from Apulia, the heel of the Italian boot. The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole. If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A. baskets, use the tough outer leaves for this and save the tender hearts for salads.
Provided by Martha Rose Shulman
Categories side dish
Time 2h30m
Yield Serves 4 as a main dish, 6 as a starter
Number Of Ingredients 8
Steps:
- Combine the beans with 2 quarts water in a 4-quart pot and bring to a boil. Skim any foam, then add the onion, crushed garlic, bay leaf and salt to taste. Reduce the heat, cover and simmer for 2 hours, until the beans are very tender. Taste and adjust seasoning. Remove and discard the onion, garlic cloves if desired, and bay leaf. Drain through a colander or strainer set over a bowl. Mash the beans with a potato masher and moisten with some of the cooking liquid. Stir in 2 tablespoons of the olive oil. The purée should be loose.
- Bring a large pot of generously salted water to a boil and add the lettuce. Cook until just tender, about 2 minutes. Transfer to a bowl of cold water and drain. Squeeze out water and chop coarsely.
- Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the garlic, cook for 30 seconds, and stir in the lettuce. Cook for about 1 minute, stirring, until the lettuce is nicely coated. Season with salt and pepper. Serve with the mashed beans.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 11 grams, Fiber 19 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 5 grams
GRATIN OF TURNIPS WITH CHICORY AND WHITE BEANS
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h40m
Yield Four servings
Number Of Ingredients 8
Steps:
- Place the beans in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the beans are tender, about 45 minutes. Meanwhile, place the turnips in a medium-size saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat and simmer until half-cooked, about 6 minutes. Drain the turnips and beans.
- Preheat the oven to 350 degrees. Spray a medium-size gratin dish lightly with olive oil spray. Sprinkling each layer lightly with salt to taste, place half of the beans in an even layer in the bottom of the dish. Top with half of the chicory and then half of the turnips. Sprinkle with pepper to taste and half of the thyme. Repeat layers. Pour the chicken broth over the layers. Sprinkle bread crumbs over the top. Bake for 30 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 3 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 8 grams
More about "gratin of turnips with chicory and white beans food"
TURNIPS AU GRATIN - THAT LOW CARB LIFE
From thatlowcarblife.com
33 TURNIP RECIPES FOR MAKING THE MOST OF YOUR ROOT …
From epicurious.com
25 BEST TURNIP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TURNIP GRATIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TURNIPS: NUTRITION, CALORIES, AND BENEFITS - HEALTHLINE
From healthline.com
SWISS CHARD, FENNEL, AND WHITE BEAN GRATIN RECIPE - SERIOUS EATS
From seriouseats.com
WHITE BEAN AND FISH GRATIN RECIPE - BBC FOOD
From bbc.co.uk
CHICORY GRATIN RECIPE - BBC FOOD
From bbc.co.uk
BEST GRATIN OF TURNIPS WITH CHICORY AND WHITE BEANS RECIPES
From recipert.com
SIMPLE TURNIP GRATIN WITH GRUYERE CHEESE - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
GRATIN RECIPES - BBC FOOD
From bbc.co.uk
GRATIN OF TURNIPS WITH CHICORY AND WHITE BEANS
From diningandcooking.com
HEALTHY TURNIP RECIPES | COOKING LIGHT
From cookinglight.com
TURNIP AND LEEK BLUE CHEESE GRATIN - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love