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Turnip Gratin

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filed under Main Dishes

Turnip Gratin
Serving size: 1/4 container
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 170 (8% DV)
Fat: 9g (14% DV)
Carbohydrates: 11g (4% DV)
Protein: 12g (25% DV)
Description: Don’t let the “gratin” dissuade you – this recipe is very easy to pull together. No complicated French stuff going on here. I tried a similar dish recently at Zocalo Bistro (Junction area): thickly sliced turnips were layered in a spelt crust, and baked with a béchamel sauce on top. This recipe is very similar, but even quicker to pull together.
Ingredients:  Makes 4 servings (1 container)
1  pinch
2  tablespoons
2  tablespoons
1-1/2  cups
1  teaspoon
4  ounces

Tip: Click on the ingredient links to learn the nutritional information for all the Turnip Gratin ingredients. The serving size for any ingredient in Turnip Gratin may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Preheat oven to 375°F. Blanch the raw turnip slices in salted boiling water for 3-5 minutes. Remove from water and drain.
Coat the inside of the casserole dish with butter. [Omit if using a pie shell.]
Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle again with salt and pepper. Layer on the rest of the turnips. Set aside.
In a heavy sauce pot, heat the butter over a medium heat. Once the butter melts, slowly add in your flour and whisk. Its going to form a paste. Let the paste cook for 2-3 minutes, whisking constantly to prevent the roux from burning (this also cooks away that FLOUR taste and makes it nutty-tasting). With your whisk in hand, slowly pour in your milk. Lower your flame so as not to scald the milk. Whisk in a figure 8 motion. Season with salt and pepper.
Allow the bechamel sauce to simmer slightly over low heat for about 5-8 minutes and then add your cheese. Stir the cheese in using figure 8 motions.
Once the sauce is nice and thick (think alfredo sauce), pour sauce over the turnips.
Cover. And Bake for 20-25 minutes. Uncover and bake for 5 additional minutes
Remove from the oven and let cool for 10 minutes before serving.
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