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:
turnips
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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