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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akash monirul islam
[email protected]This gratin is a delicious and comforting dish that's perfect for a cold winter night.
Joel MMA
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids loved the sweet pears and the creamy cheese sauce.
Britney Grice
[email protected]I love the combination of sweet and savory in this gratin. The pears add a lovely sweetness, while the Gruyère cheese adds a savory richness.
Linda Gamas
[email protected]This gratin is a great dish to serve for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Robert Pilkington
[email protected]I'm a vegetarian and I'm always looking for new and interesting vegetarian dishes. This gratin is a great option, and it's packed with vegetables.
JS Jony
[email protected]This gratin is a great way to use up leftover vegetables. I had some leftover rutabaga and turnips, and this was a delicious way to use them up.
bd rakid
[email protected]I'm not a big fan of turnips, but I loved this gratin. The turnips were cooked perfectly and they had a lovely sweet flavor.
Zain malik Awan
[email protected]I made this gratin ahead of time and reheated it before serving. It was just as good as when it was first made.
Nilima Gurung
[email protected]I served this gratin with a simple green salad and it was a perfect meal. The gratin was hearty and filling, while the salad was light and refreshing.
Hasnain Rafiq
[email protected]I used a combination of Gruyère and Parmesan cheese in this gratin, and it was amazing. The Gruyère gave the gratin a lovely nutty flavor, while the Parmesan added a bit of sharpness.
Shahban Ali
[email protected]I had some trouble finding rutabaga at my local grocery store, but I was able to find it at a farmers market. It was worth the effort, because the gratin turned out delicious.
Marlen Manzanares
[email protected]The gratin was a bit too watery for my liking. I think I would have cooked the vegetables for a bit longer before adding the cream and cheese.
Jasper Adnan
[email protected]I found this gratin to be a bit bland. I think it needed more seasoning, such as salt, pepper, or garlic.
Asem Aly
[email protected]This gratin was a bit too sweet for my taste. I think I would have preferred it with less pear or a different type of fruit, such as apple or quince.
Bijaya kc
[email protected]I made this gratin for a potluck and it was a huge success. Everyone raved about it, and I even got a few requests for the recipe. It's definitely a keeper!
Ibrahim Ibn ibrahim
[email protected]This gratin was easy to make and turned out beautifully. I used a mandoline to slice the vegetables, which made the gratin look very elegant. My guests loved it!
Sharjeel Babar
[email protected]I was skeptical about using pears in a savory dish, but I'm so glad I tried this recipe. The pears added a lovely sweetness that balanced out the earthiness of the rutabaga and turnip. This is a great dish for a fall or winter meal.
Jabad Jabad alam
[email protected]This gratin was a hit with my family! The rutabaga, pear, and turnip all complemented each other perfectly, and the Gruyère cheese added a delicious richness. I'll definitely be making this again.