Rutabaga And Turnip Gratin Food

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
• Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
• Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)

RUTABAGA GRATIN

Steps:

• Heat the sliced rutabaga in boiling water for 3 minutes and set aside.
• Bring the cream, garlic, thyme, salt and pepper to a boil, reduce the heat and simmer for 3 minutes and then remove from the heat.
• Pour a bit of the cream into the bottom of a casserole dish.
• Place a layer of rutabaga on top, followed by some cream and some cheese. Continue to layer ending with a layer of cheese.
• Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 30-40 minutes.

RUTABAGA AND TURNIP GRATIN

Steps:

• Preheat oven to 350 degrees.
• Peel then cut the rutabaga and turnip into thin slices.
• Put the slices in a pot of boiling water for 3 minutes, drain, rinse with cold water and let hang out.
• Chop the herbs bring a cup and a half of heavy cream with the herbs, chopped garlic and salt and pepper to a boil, then let simmer for about 4 minutes.
• Pour a little bit of the cream in the casserole dish, just to cover the bottom. make a layer of rutabaga/turnip, add grated Gruyere and Parmesan. pour some more of the heavy cream mix, add another layer of rutabaga/turnips and cheese and so on and so forth until you are running out of rutabaga/turnips. the final layer should just be the veggies with the grated cheese liberally on top. i sprinkled each layer with salt and pepper as i was putting it together.
• bake for 40-45 minutes, until the top layer is golden brown and crispy and you know, it just *looks* don.

RUTABAGA GRATIN

Steps:

• Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
• Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
• Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
• Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.

RUTABAGA GRATIN

Steps:

• Preheat oven to 375°F.
• Peel and cube rutabaga. Place in a pot of cold water and bring to a boil. Simmer 10-15 minutes or just until tender. Do not overcook, they will cook more in the oven. Drain well.
• Meanwhile, cook onion in butter on medium low heat until translucent, about 5 minutes. Add flour and thyme, cook 2-3 minutes.
• Add milk a little bit at a time stirring until smooth after each addition. It will seem thick at first but will smooth out with each addition. Cook over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted. Season with salt & pepper to taste.
• Toss sauce with rutabaga and transfer to a 2QT baking dish. Bake uncovered for 35-40 minutes or until lightly browned.

RUTABAGA GRATIN

Steps:

• Preheat oven to 400°F. In a greased 2-quart rectangular baking dish, layer half of the rutabaga, thyme, salt, pepper and Gruyere; repeat layers. Combine cream and chicken broth; pour over the top. Cover with foil and bake 1 hour.
• Remove foil. Top with Parmesan and bake 10 minutes more or until rutabaga is tender and cheese is browned. Let stand 10 minutes before serving.

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!

MASHED RUTABAGA

Steps:

• Peel and cube the rutabaga. Add the diced rutabaga to a medium saucepan and cover it with cold water.
• Bring the water to a boil, then lower the heat and simmer for 40 to 50 minutes until the rutabaga is fork tender.
• Drain the boiling water once the rutabaga is cooked. Return it to the pot. Use a potato masher to break it up. Add 2 tablespoons of butter. Season with salt and white pepper and mash again.
• Add the sour cream, if using, and mix through the rutabaga mash.
• Add the brown sugar, if using, and mix through the rutabaga mash.
• Serve hot as a vegetable side dish for dinner.

RUTABAGA (YELLOW TURNIP OR SWEDE) APPLE GRATIN

Steps:

• When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
• Thinly slice each quarter crosswise and place in boiling water.
• Cover and cook apprx 10 minutes or until almost tender.
• Drain& set aside.
• In a large bowl whisk the cornstarch and water until smooth.
• Add Apples, salt, pepper& savory (thyme).
• Toss to coat the apples.
• Add Rutabagas& gently toss to mix all the ingredients.
• Pour into an 8" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
• Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
• Broil for a couple of minutes to allow the gratin to get golden.
• Serve hot.

RUTABAGA, PEAR AND TURNIP GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
• Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
• Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
• Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
• Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.