Turnip Gratin

I haven't made this recipe yet, but I tasted it this evening at book group.  It was so yummy that I had to share it!  

Turnip Gratin and book group - what in the world?  Our group had read the book The Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer and Annie Barrows (probably my all-time favorite read ever).  It chronicles how the residents of the Isle of Guernsey survived the German occupation during World War II.  Food was sparse, and turnips provided at least some sustenance.  In the tradition of the book, their reading society, and what the people of Guernsey endured, one of the gals was inspired to make this Turnip Gratin for us to sample.  It was delicious!  Looking forward to trying it with turnips from my own garden this year.

I will post a picture when I actually make it for myself!  

Source:  Tasty Kitchen (The Pioneer Woman)

4 whole turnips, peeled and thinly sliced

3-4 cloves garlic, minced

2 c. Gruyere cheese, grated

4-6 T. butter

chicken broth

heavy cream

sea salt and pepper, to taste

Preheat oven to 375 degrees.

In a large oven-proof skillet, melt 2-3 T. of butter.  Place a single layer of turnips on top of the butter.  Sprinkle a little of the garlic on top.  Add a couple tablespoons of butter.  Drizzle a healthy splash of chicken broth over the turnips.  Next, do the same with the cream.  Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.  Repeat these layers two more times.  Sprinkle with some freshly ground black pepper.

Pop the skillet into the oven and bake for about 20 min. or until hot, the top brown and bubbly.

Turnip Soup with Crispy Country Ham and Cornbread Croutons

I just do not like turnips - can I admit that??!!  But, I really want to learn to like them....  They are so easy to grow and oh, so pretty.  This soup recipe gives me hope!  It wasn't too exited about it, but once I added the salty, crispy ham slices and the toasted sweet cornbread, it totally changed my mind about this recipe!!  The cream helps too.  :)  Amazing what flavor and texture combinations can do....

Source:  Emeril Lagasse/Food network

2 oz. unsalted butter

1 1/4 lbs. yellow onions, thinly sliced (about 4 cups)

3 ribs celery, chopped (about 1 c.)

sea salt and freshly ground black pepper

1 bay leaf

3 T. chopped garlic

10 c. chicken stock

2  lbs. turnips, peeled and diced

1/4 c. heavy cream

4 oz. country ham, julienned

2 c. medium diced cornbread

olive oil

Preheat oven to 400 degrees.

Melt the butter in a 6-quart stockpot over medium-high heat.  Add the onions and celery.  Season with salt and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 min.

Add the bay leaf and garlic, stirring for 2 min.  Add the stock and turnips and bring the mixture to a boil.  Reduce the heat to medium and simmer, uncovered, until the turnips are very soft and the mixture is thick and creamy, about 1 hr.

Remove the soup from the heat.  Discard the bay leaf.  With a hand-held blender, puree until smooth.  Slowly add the cream.  Stir to blend.  Reseason the soup.

In a small saute pan, over medium heat, render the ham until crispy.  Remove and drain on paper towels.  Set aside.  Toss the cornbread with olive oil.  Season with salt and pepper.  Place on a baking sheet and toast until golden brown, about 6-8 minutes.  To serve, ladle the soup into individual bowls.  Garish the soup with the crispy ham and croutons.

Yield:  8 servings