Best 2 Crazy Johns Carrot And Turnip Gratin Recipes

Elevate your dinner table with a delightful culinary creation that harmoniously blends the earthy sweetness of carrots and turnips in a creamy, golden gratin. This delectable dish, rooted in French cooking techniques, promises a symphony of flavors and textures, making it a perfect accompaniment to any main course or a satisfying vegetarian entrée. Discover the art of transforming simple vegetables into an extraordinary dish, all while savoring the comforting warmth of this classic gratin.

**Additional Recipes Included:**

- **Creamy Spinach Gratin:** Indulge in a luscious gratin crafted from fresh spinach, enveloped in a rich and creamy sauce, offering a vibrant green hue and a delightful contrast to the carrot and turnip gratin.

- **Loaded Baked Potato Gratin:** Experience a hearty and indulgent gratin featuring tender potatoes, melted cheese, and a medley of savory toppings, creating a dish that is both comforting and irresistibly delicious.

- **Roasted Red Pepper and Goat Cheese Gratin:** Delight your taste buds with a colorful and flavorful gratin showcasing roasted red peppers, creamy goat cheese, and a hint of herbs, offering a tantalizing combination of sweet, tangy, and savory notes.

Here are our top 2 tried and tested recipes!

CRAZY JOHN'S CARROT AND TURNIP GRATIN

Crazy John's Carrot and Turnip Gratin image

Make and share this Crazy John's Carrot and Turnip Gratin recipe from Food.com.

Provided by Iowahorse

Categories Vegetable

Time 1h45m

Yield 1 set

Number Of Ingredients 12

Ingredients

3/4 lb carrot, peeled and shredded
3/4 lb turnip, peeled and shredded
1/2 cup thinly sliced scallion top (not bulb)
2 tablespoons minced fresh parsley
4 tablespoons cornstarch
2 cups milk
1/2 cup half-and-half or 1/2 cup milk
1 large egg
salt
fresh ground black pepper
1/2 cup freshly grated parmesan cheese
1 tablespoon cold unsalted butter, cut into pieces

Steps:

Butter a shallow 1 1/2-quart baking dish or a 10-inch round or oval gratin dish and set aside.
In a large mixing bowl, toss together carrots, turnips, scallion greens, parsley and 3 tablspoons of cornstarch.
Spread vegetable mixture in prepared pan, pressing and smoothing it into place.
In a small saucepan, dissolve remaiing cornstarch in 1/4 cup of the milk.
When completely dissolved, add cream and remaining milk.
Bring to a boil over moderately high heat, whisking constantly.
Reduce to moderate heat.
In a medium mixing bowl, beat egg with a fork and season with salt and pepper.
Add egg to milk mixture in slow, steady stream, beating until combined.
Pour this hot custard over the vegetable mixture in gratin dish.
Sprinkle top evenly with Parmesan cheese.
(Gratin can be prepared 24 hours ahead to this point and refrigerated.) Dot gratin with butter and make in the middle of a preheated 375F oven for 45 minutes, or until it is bubbling through a golden crust.
Let gratin stand 10 minutes before serving to crisp crust and allow custard to set.

Nutrition Facts : Calories 1489.3, Fat 94, SaturatedFat 56.2, Cholesterol 517.4, Sodium 1599, Carbohydrate 116.3, Fiber 17.5, Sugar 30.6, Protein 51.5

CHEESY TURNIP AND POTATO GRATIN

Cheesy Turnip and Potato Gratin image

Replacing turnip for some of the potatoes not only reduces carbs but also adds another layer of flavor. I also chose to use half-and-half over whipping cream to lighten things up a bit.

Provided by Soup Loving Nicole

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

Ingredients

1 teaspoon unsalted butter, or as needed
1 ½ pounds russet potatoes, peeled
1 large turnip, peeled
1 ½ teaspoons fresh thyme leaves, divided
salt and ground black pepper to taste
2 cups shredded Monterey Jack cheese, divided
1 cup half-and-half

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 17.9 g, Cholesterol 37.6 mg, Fat 12.6 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 7.9 g, Sodium 184.3 mg, Sugar 1.7 g

Tips:

Choose the right vegetables: Use fresh, firm carrots and turnips for the best flavor and texture. Avoid vegetables that are bruised or have blemishes.
Cut the vegetables evenly: This will help them cook evenly in the gratin. If the vegetables are cut unevenly, some pieces may be overcooked while others are still undercooked.
Use a good quality cheese: The cheese is one of the key ingredients in this gratin, so it's important to use a good quality cheese that melts well. A sharp cheddar cheese or a Gruyère cheese are both good options.
Don't overcook the gratin: The gratin is done when the vegetables are tender and the cheese is melted and bubbly. Overcooking the gratin will make the vegetables mushy and the cheese rubbery.
Serve the gratin immediately: This dish is best served hot out of the oven. Let it cool for a few minutes before serving so that the cheese can set.

Conclusion:

Crazy John's Carrot and Turnip Gratin is a delicious and versatile dish that can be served as a side dish or a main course. It's a great way to use up leftover vegetables, and it's also a good source of vitamins and minerals. With its creamy cheese sauce and crispy breadcrumb topping, this gratin is sure to be a hit with your family and friends.