Turnip root and green gratin from Deep Run Roots: Stories and Recipes from My Corner of the South (page 69) by Vivian Howard

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Notes about this recipe

  • chawkins on June 29, 2021

    Very time consuming recipe, each ingredient other than the egg and the bread cubes needed to to pre-prepped in some way. Caramelizing the onion and steeping the garlic and thyme in the simmering cream each took over half an hour and the two cheeses needed to be grated on different graters, and the greens need to be precooked and drained. The end result was delightful, rich but not heavy. I made half a recipe but used a whole egg and substituted gruyere for the fontina. I cooked it for 30 minutes and it was a little burnt around the edges.

  • TrishaCP on October 24, 2017

    This was very rich but was incredibly delicious. This is the recipe to introduce turnips to turnip haters. Many steps and many dirty dishes, but a lot of steps can be done in advance and then the gratin can be assembled and baked later. I was able to use my 1 1/2 quart casserole even though the recipe specifies 2-3 quart.

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