Turnip and Parsnip Gratin
Root vegetables take center stage in this comforting gratin that's perfect for a cold night. The turnips and parsnips are first softened in butter until they're tender and starting to caramelize, then they're coated in a creamy sauce made with flour, milk, and cheese. A combination of sharp cheddar and nutty Parmesan creates a rich, flavorful topping that melts and bubbles in the oven. This gratin is a great way to use up leftover vegetables, and it's also a hearty and satisfying vegetarian main course.
The gratin is a classic French dish that dates back to the 18th century. It's typically made with potatoes, but other vegetables can be used, such as turnips, parsnips, or even cauliflower. The key to a good gratin is to use a combination of cheeses that melt well and create a creamy, flavorful sauce. In this recipe, we're using a combination of sharp cheddar and nutty Parmesan, which creates a rich, flavorful topping that melts and bubbles in the oven.
Turnip and Parsnip Gratin Turnip and Parsnip Gratin Turnip and Parsnip Gratin Turnip and Parsnip Gratin
Prep time: 20 | Cook time: 35 | Serves: 6
Ingredients
  • 2 pounds turnips, peeled and thinly sliced
  • 2 pounds parsnips, peeled and thinly sliced
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, cook the turnips, parsnips, onion, and garlic over medium heat until the vegetables are softened, about 10 minutes.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the milk. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
  5. Stir in the cheddar cheese and Parmesan cheese. Season with salt and pepper to taste.
  6. Pour the mixture into a 9x13 inch baking dish.
  7. Bake for 25 minutes, or until the gratin is bubbly and golden brown.
  8. Let stand for 10 minutes before serving.
Why It Works
  • Softening the turnips and parsnips in butter caramelizes them slightly, which adds depth of flavor to the gratin.
  • Coating the vegetables in a roux (a mixture of flour and butter) helps to thicken the sauce and prevent it from becoming watery.
  • Using a combination of sharp cheddar and nutty Parmesan creates a rich, flavorful sauce that melts and bubbles in the oven.