Savory Turnip Gratin & Greens
Even the humblest of veggies can be transformed into a fancy dinner casserole!
Ingredients
- 1 tbsp canola oil
- 2 cups leek chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh shage chopped
- 3 cups turnip greens chopped
- 1 1/2 lb small turnips peeled and cut into 1/8-inch thick slices
- 1 cup water
- 1 cup 2% reduced-fat milk
- 5 garlic cloves
- 4 tsp flour all-purpose
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- cooking spray
- 4 oz Gruyére cheese shredded
Instructions
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Crank the oven to 350°. Heat up a skillet over medium-high, and add oil to the pan. Add the leek, thyme, and sage, and cook 'em for about 3 minutes. Then add the greens, and cook for 2 more minutes. Remove the leek mixture from the pan, and place it in a bowl.
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Combine 1 cup turnips, 1 cup potatoes, 1 cup water, milk, and garlic in a saucepan, and bring to a boil. Turn the heat down to medium-low, and let it simmer for 10 minutes. Place the milk mixture, flour, salt, and pepper in a blender. Take tge center piece of blender lid off, and secure the lid on the blender. Place a clean towel over opening in lid, and blend until the ingredients become a smooth mixture.
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Coat a broiler-safe 2-quart oval ceramic baking dish with cooking spray. Arrange half of the remaining turnips and half of remaining potatoes in the dish, and top evenly with the leek mixture and 1/4 cup cheese. Top with remaining turnips and remaining potatoes. Pour the milk mixture evenly over the top and cover it tightly with foil. Bake at 350° for 45 minutes. Take the foil off and continue baking at 350° for another 20 minutes. Remove the dish from the oven. Heat the broiler to high. Sprinkle gratin with remaining 3/4 cup cheese and broil the dish for 3 minutes.