Turnip Parsnip Gratin With Prunes Food

PARSNIP AND TURNIP MASH

Steps:

• Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
• Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.
• Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm.

TURNIP GRATIN

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.

TURNIP GRATIN

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.

PARSNIP GRATIN WITH TURMERIC AND CUMIN

Steps:

• Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
• Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
• Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
• Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.

TURNIP GRATIN

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.

CAULIFLOWER AND PARSNIP GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
• Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
• Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 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!

DUCK BRAISED IN BANYULS AND TURNIP-PARSNIP GRATIN WITH PRUNES

Steps:

• Trim the excess fat from the duck legs. Season them with the thyme leaves, orange zest, and cracked black pepper. Cover, and refrigerate overnight.
• Preheat the oven to 325°F.
• Take the duck out of the refrigerator 45 minutes before cooking. After 15 minutes, season the legs on all sides with 1 tablespoon plus 1 teaspoon salt.
• Heat a large sauté pan over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Place the duck legs in the pan, skin side down, and cook 8 to 10 minutes, until the skin is deep golden brown and crispy. (If your pan is too small to fit all of the legs, brown them in batches or in two pans, so you don't crowd them.) Turn the duck legs over, reduce the heat to medium, and cook 2 minutes on the other side. Move the duck, skin side up, to a braising pan. (The duck legs should just fit in the pan.)
• Discard half the fat, and return the pan to the stove over medium heat. Add the onion, fennel, carrot, thyme sprigs, bay leaf, and a pinch of pepper. Cook about 10 minutes, stirring often with a wooden spoon to scrape up all the crusty bits.
• When the vegetables are nicely browned and caramelized, add the balsamic vinegar and Banyuls. Turn the heat up to high, bring the liquid to a boil, and cook 6 to 8 minutes, until it has reduced by half. Add 3 cups stock and bring to a boil. Turn the heat down to low and simmer 5 minutes.
• Pour the broth and vegetables over the duck, then scrape the vegetables that have fallen on top of the duck back into the broth. The liquid should not quite cover the duck (add more stock if necessary). Cover the pan very tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 2 1/2 hours, until the duck is very tender.
• To check the duck for doneness, carefully remove the lid and foil, and pierce a piece of the duck with a paring knife. If the meat is done, it will yield easily and be tender but not quite falling off the bone.
• Turn the oven up to 400°F.
• Carefully transfer the duck to a baking sheet and return it to the oven to brown for 10 to 15 minutes.
• Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the top layer of fat from the sauce. If necessary, reduce the broth over medium-high heat about 5 minutes, to thicken it slightly. Taste the juices for seasoning.
• Transfer the duck legs to a serving platter. Spoon the juices over the duck, and scatter the parsley leaves over the top. Serve with the turnip-parsnip gratin with prunes.
• Turnip-Parsnip Gratin with Prunes
• Preheat the oven to 350°F.
• Use a mandoline to slice the turnips and parsnips into 1/16-inch-thick rounds, and put them into two separate bowls.
• Pour 1/2 cup cream onto the bottom of a 9-by-9-inch (or equivalent) gratin dish. Place one layer of turnips on the bottom of the dish. (The turnips should overlap by about half.) Season with 1/4 teaspoon salt and a pinch of pepper. Scatter a third of the prunes on top. Arrange a layer of parsnips over the turnips and prunes. Press the parsnips down with your fingers, letting the cream soak up through the layers. This will ensure that the cream is evenly distributed and coats the vegetables well. Drizzle with 1/2 cup cream and season with 1/4 teaspoon salt, a healthy pinch of pepper, and 1 teaspoon thyme.
• Arrange another layer of turnips and drizzle another 1/4 cup cream over them. Season with 1/4 teaspoon salt, a pinch of pepper, and 1 teaspoon thyme. Scatter a third of the prunes on top and continue with another layer of parsnips. Drizzle on 1/2 cup cream and season with 1/4 teaspoon salt and a pinch of pepper. Press the vegetables down with your fingers, allowing the cream to come up through the layers and coat the vegetables evenly.
• Finish the gratin with one more layer, this time of both parsnip and turnip slices, arranging this layer nicely, since it will be the top of your gratin. Scatter the remaining prunes over the top. Drizzle with 1/4 to 1/2 cup cream and season with 1/4 teaspoon salt, freshly ground black pepper, and the remaining teaspoon thyme. Press the gratin down with your fingers again. The cream should cover the potatoes but not be too soupy. Add more cream if the gratin seems dry.
• Cover tightly with aluminum foil. Bake about 1 1/2 hours, until the vegetables are tender when pierced. Remove from the oven and carefully uncover. Turn the oven to 425°F and return the gratin to the oven. Cook another 15 to 20 minutes, until the top is nice and golden brown (as in "gratinéed").
• Note
• You can braise the duck a day ahead, just remember it has to marinate at least 4 hours first. Make the gratin in the morning, then reheat and gratinée just before serving.

TURNIP GRATIN

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.

TURNIP GRATIN

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.