Turnips au gratin

Why turnips and not potatoes?

You could make this with potatoes, but turnips have much more flavor. And turnips have fewer calories, too.

How to make turnips gratin:

Preheat the oven to 350 F. Slice two large turnips very thin (about 1/8 inch thick). In a saucepan over medium heat, melt 1/4 stick of butter and add two tablespoons of flour. Mix and cook for about half a minute, stirring. Slowly add a cup of whole milk, stirring, until the milk thickens and becomes a white sauce. Add 1 cup of grated Gruyere cheese, and stir until it melts. Add salt and pepper to taste (but be careful: there’s already salt in the turnips and the cheese).

Grease a 9×9 inch baking pan or casserole dish with butter or olive oil, and put a layer of turnips in the bottom. Pour some of the sauce over the turnips, and keep layering turnips and sauce until the pan is full. End with a layer of sauce. Bake for an hour or until soft and brown on top. Serve with a green salad, or with sauteed broccoli or spinach.

Vegetarian or vegan?

This is vegetarian, but it’s not vegan.

Can I keep leftover turnips gratin for later?

Yes, it’s even better reheated for a couple of days as leftovers.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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