RUTABAGA, PEAR AND TURNIP GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
- Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
- Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
- Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
- Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.
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Skye Smith
[email protected]I would definitely recommend this gratin to anyone who loves root vegetables.
Shantoya Jackson
[email protected]This is a delicious and elegant dish that's perfect for a special occasion.
Ali Rao
[email protected]This gratin is a great make-ahead dish. You can assemble it the day before and then bake it when you're ready to serve.
Lofia Satini
[email protected]I love how versatile this gratin is. You can add different vegetables, cheeses, or herbs to create your own unique dish.
OP SAKIBOL YT
[email protected]This was a great way to use up some leftover rutabagas and pears. The gratin was easy to make and very tasty.
Chris Lewis
[email protected]I've never been a fan of rutabagas, but this gratin changed my mind. The sweetness of the pears and turnips really mellowed out the flavor of the rutabagas.
Alrick Jackson
[email protected]This dish is perfect for a cold winter night. It's hearty and comforting, and the flavors are simply divine.
William Kupu
[email protected]I made this gratin for a dinner party and it was a big hit. Everyone loved the unique flavor combination and the creamy texture.
Timothy Sherman
[email protected]This was my first time making a gratin and it was a success! The instructions were easy to follow and the dish was delicious.
Zoya Lewis
[email protected]I followed the recipe exactly and the gratin turned out perfectly. The flavors were well-balanced and the texture was creamy and smooth.
Yusuf Idris
[email protected]This dish was easy to make and turned out beautifully. I will definitely be making it again!
Jessie Griffith
[email protected]I love the unique flavor combination of this gratin. The sweetness of the pears and turnips pairs perfectly with the earthiness of the rutabagas.
Ellie Woodcock
[email protected]This gratin was a hit with my family! The rutabaga, pear, and turnip all played nicely together, and the cheese topping was perfectly golden and bubbly.