Best 3 Rutabaga Pear And Turnip Gratin Recipes
Rutabaga, pear, and turnip gratin is a delicious and comforting dish that can be enjoyed for lunch or dinner. It features the combination of earthy and sweet flavors from the root vegetables, along with the juicy and crisp texture of the pear. Topped with a golden and flavorful cheese crust, this gratin is sure to satisfy your taste buds and leave you wanting more. Whether you're looking for a side dish or a main course, this versatile dish will surely be a hit at your next gathering.
Let's cook with our recipes!
RUTABAGA AND TURNIP GRATIN
Make and share this Rutabaga and Turnip Gratin recipe from Food.com.
Provided by fruitpunchmouth
Categories Vegetable
Time 1h5m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Peel then cut the rutabaga and turnip into thin slices.
- Put the slices in a pot of boiling water for 3 minutes, drain, rinse with cold water and let hang out.
- Chop the herbs bring a cup and a half of heavy cream with the herbs, chopped garlic and salt and pepper to a boil, then let simmer for about 4 minutes.
- Pour a little bit of the cream in the casserole dish, just to cover the bottom. make a layer of rutabaga/turnip, add grated Gruyere and Parmesan. pour some more of the heavy cream mix, add another layer of rutabaga/turnips and cheese and so on and so forth until you are running out of rutabaga/turnips. the final layer should just be the veggies with the grated cheese liberally on top. i sprinkled each layer with salt and pepper as i was putting it together.
- bake for 40-45 minutes, until the top layer is golden brown and crispy and you know, it just *looks* don.
Nutrition Facts : Calories 464.4, Fat 41.9, SaturatedFat 25.5, Cholesterol 150.5, Sodium 185.1, Carbohydrate 9.9, Fiber 2.2, Sugar 4.6, Protein 14.1
TURNIP GRATIN
Steps:
- Special Equipment: mandolin, 11 by 7-inch baking dish
- Preheat the oven to 375 degrees F.
- Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
- Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
- Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
- For easier serving, let the dish rest 10 to 12 minutes before serving.
- Who knew a turnip could be soooooooooooooo good!
RUTABAGA (YELLOW TURNIP OR SWEDE) APPLE GRATIN
Just look at the calories in this dish and it is very reasonable to make! I love this Winter dish, the apples give a balance to the rutabagas strong flavor, If you wish use turnips instead they are very similar. If you are not watching calories double the gratin
Provided by Bergy
Categories Apple
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
- Thinly slice each quarter crosswise and place in boiling water.
- Cover and cook apprx 10 minutes or until almost tender.
- Drain& set aside.
- In a large bowl whisk the cornstarch and water until smooth.
- Add Apples, salt, pepper& savory (thyme).
- Toss to coat the apples.
- Add Rutabagas& gently toss to mix all the ingredients.
- Pour into an 8" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
- Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
- Broil for a couple of minutes to allow the gratin to get golden.
- Serve hot.
Nutrition Facts : Calories 113.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 291.7, Carbohydrate 21.5, Fiber 3.6, Sugar 10.5, Protein 2.2
Tips:
- Choose firm and ripe vegetables for the gratin. Avoid any vegetables that are bruised or have blemishes.
- Cut the vegetables into uniform pieces so that they cook evenly.
- Use a sharp knife to thinly slice the vegetables. This will help them cook more quickly and evenly.
- Use a combination of fresh herbs and spices to add flavor to the gratin. Some good choices include thyme, rosemary, sage, garlic, and black pepper.
- Use a high-quality cheese that will melt well. Some good choices include Gruyère, Parmesan, and Cheddar.
- Grate the cheese fresh for the best flavor and texture.
- Preheat the oven to the desired temperature before you start cooking the gratin. This will help to ensure that the gratin cooks evenly.
- Bake the gratin until it is golden brown and bubbly. This usually takes about 20-30 minutes.
- Let the gratin cool slightly before serving. This will help to prevent it from falling apart.
Conclusion:
Rutabaga, pear, and turnip gratin is a delicious and versatile dish that can be served as a side dish or a main course. It is easy to make and can be customized to suit your own taste. With its combination of sweet and savory flavors, this gratin is sure to be a hit with your family and friends.
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