Turnip Gratin (Anne Burrell) |
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Prep Time: 35 Minutes Cook Time: 80 Minutes |
Ready In: 115 Minutes Servings: 6 |
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Ingredients:
2 cups heavy cream |
3 cloves garlic, smashed |
1 bundle thyme |
pinch of cayenne |
kosher salt |
1/2 stick butter, plus extra for baking dish |
2 pounds turnips, peeled and sliced very thin ( mandoline works best) |
1 1/2 cups grated parmigiano |
Directions:
1. Special Equipment: mandolin, 11 by 7-inch baking dish
2. Preheat the oven to 375 degrees F.
3. Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
4. Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
5. Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
6. For easier serving, let the dish rest 10 to 12 minutes before serving.
7. Who knew a turnip could be soooooooooooooo good!
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