Wednesday, November 21, 2012

Turnip and Sweet Potato Gratin
We have been getting a lot of turnip and sweet potatoes recently.  My family is not crazy about either of these but in the form of this gratin was a hit.  Recipe review from Martha Steward.
CSA ingredients:
sweet potatoes


1 1/2 lbs turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds

Coarse salt and ground pepper

1/4 cup all-purpose flour

1 lb sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds

2 Tbs unsalted butter, cut into pieces

3/4 cup low-sodium chicken or vegetable broth

1/4 cup dry white wine, such as Sauvignon Blanc

1 cup grated Gruyere cheese (4 ounces)


1. Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make three more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.


2. Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.


Servings: 8


Cooking Times

Preparation Time: 20 minutes

Total Time: 1 hour and 30 minutes


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