Garden is doing great -- we harvested 120lbs of turnips!! You read that right and YES, that is a lot of turnips. Some were canned, some were frozen and some are being stored in our fridge to be used -- I have been trying turnips recipes like no ones business.
This yummy recipe is an adaptation of a recipe found at Epicurious. I used my food processor to slice the turnips and made pretty quick work of the whole dish.
Turnip Gratin
2 Tbsp butter
2 1/2 pounds medium turnips, trimmed and left unpeeled
1 Tbsp chopped thyme
1 c heavy cream
1 c grated Parmigiano-Reggiano
Turnip Gratin
2 Tbsp butter
2 1/2 pounds medium turnips, trimmed and left unpeeled
1 Tbsp chopped thyme
1 c heavy cream
1 c grated Parmigiano-Reggiano
Salt & freshly ground pepper to taste.
Preheat oven to 400°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, and salt and pepper to taste. 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. Makes 8 servings - each serving is 136 calories, 9.17g carbs, 2.60g fiber = 6.57g net carbs.
More turnip recipes to come!!
