Sweet Potato And Turnip Gratin
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
41
Spice
38
Sweetness
35
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°F
2
Butter a 3-quart casserole
3
To blanch the turnips, bring a large pot of water to the boil
4
Add the sliced turnips and cook 5 minutes
5
Remove them and drain thoroughly in a strainer
6
Gently combine the turnips and sweet potatoes
7
Place a layer of the vegetables in the casserole and dot with half the butter
8
Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan
9
Make another layer
10
Top with the bread crumbs and pour the cream around the sides
11
Dot with the remaining butter and Parmesan
12
Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours
13
The gratin can be made ahead several days, or frozen for up to 3 months
14
Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave
15
Preheat the oven to 350°F
16
Butter a 3-quart casserole
17
To blanch the turnips, bring a large pot of water to the boil
18
Add the sliced turnips and cook 5 minutes
19
Remove them and drain thoroughly in a strainer
20
Gently combine the turnips and sweet potatoes
21
Place a layer of the vegetables in the casserole and dot with half the butter
22
Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan
23
Make another layer
24
Top with the bread crumbs and pour the cream around the sides
25
Dot with the remaining butter and Parmesan
26
Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours
27
The gratin can be made ahead several days, or frozen for up to 3 months
28
Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave
29
Variation Omit the sweet potatoes and double the amount of turnips
30
Omit the sweet potatoes and double the amount of turnips