Best 4 Crazy Johns Carrot And Turnip Gratin Recipes

Are you looking for a hearty and flavorful side dish that is sure to impress your family and friends? Look no further than Crazy John's Carrot and Turnip Gratin! This classic recipe combines the sweetness of carrots and turnips with the rich, creamy texture of a cheesy sauce. The result is a delicious and comforting dish that is perfect for any occasion. In this article, we'll take you through the step-by-step process of making Crazy John's Carrot and Turnip Gratin, so you can enjoy this delightful dish in the comfort of your own home.

Let's cook with our recipes!

TURNIP GRATIN

Turnip Gratin image

Provided by Richard Blais

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 pounds turnips
3 cups heavy cream
2 thyme sprigs
1 head garlic, cut in half along the equator
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste
1 1/2 cups shredded white Cheddar cheese
Parsley leaves, for garnish

Steps:

Thinly slice the turnips using a mandoline. Set aside.
For the custard: In a medium saucepan over medium low heat, combine cream, thyme, garlic, nutmeg, and salt and pepper. Bring to just below a simmer and cook until thickened slightly, 6 to 8 minutes.
To assemble: Preheat the oven to 375 degrees F.
In a 2-quart baking dish, add a thin layer of custard to cover the bottom. Then add a layer of turnips followed by a layer of cheese. Repeat the process of layering until all of the ingredients are used up, making 3 to 4 layers. Cover with foil and bake 45 minutes. Uncover and continue to bake until turnips are fork-tender with a golden crispy crust forms, about 15 minutes longer. Garnish with parsley and serve.

CHEF JOHN'S ROOT VEGETABLE GRATIN

Chef John's Root Vegetable Gratin image

I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.

Provided by Chef John

Categories Side Dish Vegetables

Time 2h

Yield 6

Number Of Ingredients 15

Ingredients

2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
1 turnip, peeled and sliced 1/8-inch thick
1 rutabaga, peeled and sliced 1/8-inch thick
1 small celery root, peeled and sliced 1/8-inch thick
1 parsnip, peeled and sliced 1/8-inch thick
salt, to taste
3 cloves garlic, minced
2 tablespoons butter
1 ¼ cups chicken broth
1 cup heavy cream
1 tablespoon chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
2 teaspoons olive oil
¼ cup finely grated Parmigiano-Reggiano cheese, divided

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
Remove from the oven and let rest for 20 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 25.2 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 448.4 mg, Sugar 6.3 g

TURNIP GRATIN

Turnip Gratin image

A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it's delicious spooned over the gratin.

Provided by Martha Rose Shulman

Categories side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Butter or olive oil for the baking dish
1 garlic clove, cut in half
2 pounds turnips, preferably small ones, peeled and sliced in thin rounds
Salt and freshly ground pepper
4 ounces Gruyere cheese, grated (about 1 cup tightly packed)
2 1/2 cups low-fat milk (1 percent or 2 percent)
1 teaspoon fresh thyme leaves, roughly chopped

Steps:

Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 966 milligrams, Sugar 17 grams, TransFat 0 grams

TURNIP, POTATO & MUSTARD GRATIN

Turnip, potato & mustard gratin image

This creamy, comforting side dish makes an indulgent accompaniment for roast pork

Provided by John Torode

Categories Dinner, Side dish

Time 1h5m

Number Of Ingredients 7

Ingredients

450ml milk
6 turnips , thickly sliced
6 large potatoes , thickly sliced
butter , for greasing
1 garlic clove , halved
350ml double cream
3 tbsp Dijon mustard

Steps:

Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through - check with the point of a sharp knife.

Nutrition Facts : Calories 395 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium

Tips:

To ensure even cooking, slice the carrots and turnips thinly and uniformly. This will help them cook evenly and prevent some pieces from becoming overdone while others remain undercooked.
Use a flavorful cheese that will complement the sweetness of the carrots and turnips. A sharp cheddar, Gruyère, or Parmesan are all good options.
Don't overcook the vegetables. They should be tender but still retain a slight bite. Overcooking will make them mushy and bland.
Serve the gratin immediately after baking. This will ensure that the cheese is melted and gooey and the vegetables are still hot and flavorful.

Conclusion:

Crazy John's Carrot and Turnip Gratin is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of sweet carrots, turnips, and sharp cheddar cheese makes this dish a winner. With just a few simple ingredients and a little bit of time, you can create a dish that will impress your family and friends. So next time you're looking for a tasty and healthy side dish, give Crazy John's Carrot and Turnip Gratin a try. You won't be disappointed!