Sweet Potato and Turnip Gratin
Nutrition
Calories: 876.21 kcalCarbohydrates: 61.6 gProtein: 12.66 gFat: 66.89 gSaturated Fat: 41.88 gCholesterol: 193.91 mgSodium: 389.9 mgFiber: 9.74 gVitamin A: 55.544 IUCalcium: 286.16 mgIron: 3.31 mg
Ingredients
- 2 to 3 lbs white turnips peeled and sliced 1/4 inch thick
- 2 to 3 lbs sweet potatoes peeled and sliced 1/4 inch thick
- 1/4 lb unsalted butter
- 1 to 2 tbsp finely chopped fresh tarragon leaves
- Salt
- Freshly ground black pepper
- 1 cup grated imported Parmesan cheese
- 1 cup bread crumbs
- 2 cups heavy cream
Instructions
- Preheat the oven to 350°F. Butter a 3-quart casserole.
- To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer.
- Gently combine the turnips and sweet potatoes. Place a layer of the vegetables in the casserole and dot with half the butter. Sprinkle generously with tarragon, salt, and pepper, and cover with half the Parmesan. Make another layer.
- Top with the bread crumbs and pour the cream around the sides. Dot with the remaining butter and Parmesan.
- Bake until the vegetables are soft but not mushy, 1 to 1-1/2 hours.