Turnip Gratin With Almonds
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
52
Sourness
48
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Turnip (about 5 medium)1 tbsp
All-Purpose Flour2 tsps
Thyme (chopped fresh)1 clove
Garlic (finely grated)1 tsp
Nutmeg (freshly grated)2 tbsps
Unsalted Butter1 cup
Breadcrumbs (fresh)3 tbsps
Almond (sliced, roughly chopped)2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat the oven to 350 degrees F
2
Peel the turnips and slice 1/8 inch thick (use a mandoline if you have one)
3
Whisk the cream, flour, 1 teaspoon thyme, the garlic, lemon zest, nutmeg, cinnamon, 1 teaspoon salt, and pepper to taste in a large, deep skillet
4
Add the turnips and bring to a simmer over medium heat; cover and cook until the turnips are softened, about 3 minutes
5
Stir the turnip-cream mixture and spread evenly in a 2-quart baking dish
6
Cover with aluminum foil and bake until the turnips are very tender, 35 to 40 minutes
7
Uncover and continue baking until the cream mixture is slightly thickened and the top is golden, about 10 more minutes
8
Meanwhile, make the topping: Melt the butter in a large skillet over medium heat
9
Add the breadcrumbs, almonds and the remaining 1 teaspoon thyme and cook, stirring, until the breadcrumbs are toasted, about 4 minutes
10
Stir in the parsley and a pinch of salt
11
Remove the gratin from the oven and sprinkle with the breadcrumb topping
12
Photograph by Gentl and Hyers