Turnip Gratin

The best turnip you will ever taste!
This would work well for a potluck style Thanksgiving or Christmas meal – who else would think to bring such an awesome tasting turnip side dish? If cooking for a smaller crowd, cook 1/2 the recipe.
10 small turnips, peeled and slicedturnip1
1 1/2 cups milk
1 cup 10% cream
1/4 cup grated parmesan cheese
1/4 cup chopped walnuts
1/2 cup pork, diced and cooked
2/3 cup blue cheese
1 tablespoon fresh rosemary, chopped
leaves from three stems of thyme
Preheat oven to 400 degrees if not preparing gratin ahead. Bring milk and cream to a simmer (medium-low heat) with herbs and salt and pepper to taste. Add turnip slices and continue to simmer until just beginning to soften (8-12 minutes). Carefully stir with rubber spatula to prevent sticking.
Using a slotted spoon, range half of the turnip slices evenly on the bottom of an oven proof cooking dish. Add a layer of blue cheese and pork. Cover with remaining turnip slices, neatly arranged. Pour remaining milk & cream mixture over the top of the turnips. Top with parmesan cheese and walnuts. You can refrigerate the dish at this point for early preparation.
Cook at 400 degrees for 25-30 minutes, or until the gratin in bubbling, the topping in growing and the turnips are tender. Remove from heat and allow to sit for 10-30 minutes before serving.
Yield: 8 as a side dish
-Recipe by Stacey S.
Adapted from the Potato Gratin Guide in CookFresh magazine’s Winter 2013 Edition

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