The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart. --Samuel V. Chamberlain (1895-1975) cookbook author, illustrator photographer and artist.
This episode’s recipe, Rich and Creamy Turnip Gratin & Greens, made with turnips, turnip greens, leeks, potatoes, Gruyére cheese, and of course, butter, proves that even the humblest of veggies can be transformed into an elegant dinner casserole! Serve alongside a tossed, hearty green salad with a chestnut-citrus vinaigrette, a warm, crusty French baguette or two, and you will delight and impress your guests with this easy-to-make recipe.
Author: Janet Nichols (Adapted)
Setting The Mood
The most important part of cooking, in my opinion.
An apron, so you feel all cheffy 👨🏻🍳
Your fave cooking music
Since we’re in 18th Century England, may I recommend “You're an 18th Century Noble Enjoying the Court”?
A mocktail (cocktail) or cannabis strain of choice to cook by!
May I suggest a Cranberry Maple Rosemary Mocktail?
May I suggest one of the following cannabis strains?
Jack Herer – Best for Uplifting Effects
Cereal Milk – Best for Focus
Apple Fritter – Best for Stress Relief
Iced Lemonade – Best for Creativity
Mimosa – Best for Contentment
Taking your first foray into the wonderfully healing world of weed? Leafly is a fantastic resource! Learn about strains, dispensaries in your area, and cannabis 101. If you're not 18, don't even think about it, dude!
Equipment
Recommended products linked
Your fave measuring cups and spoons
Medium-sized glass or ceramic bowl
Vegetable peeler
Mandolin or food processor with a slicing blade
Large, spouted glass measuring cup (e.g. Pyrex)
Broiler-safe, 2-quart oval ceramic baking dish
Trivet and serving spatula
Now, we’re ready to get our cook on! 👨🏻🍳
Prep Time: 25-30 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings
Recipe Ingredients
If you're vegan, contact me here on Wix or at ghostsgastropod@gmail.com for a veg-friendly version. 🥗
1 tbsp olive oil
2 cups leeks, washed and chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh parsley, chopped
3 cups turnip greens, chopped
1 1/2 lb small turnips peeled and cut into 1/8-inch thick slices
1 lb medium Yukon gold potatoes peeled and cut into 1/8-inch thick slices (approx. 5 potatoes)
1 cup water or vegetable broth
1 cup plain Greek yogurt
5 garlic cloves, crushed, but left whole
4 tsp all-purpose flour
3/4 tsp kosher or sea salt
1/2 tsp freshly ground black pepper
2 oz European butter, or 1/2 stick U.S. butter, sliced
4 oz (or more, no judgement!) Gruyére cheese, shredded
Optional: *small sprig of rosemary
Instructions
Preheat oven to 350°F.
Heat a non-stick skillet over medium-high, and add olive oil to the pan. Add the leeks, thyme, and sage, and cook them for about 3 minutes. Then add the turnip greens, and cook for 2 more minutes. Remove the leek mixture from the pan, place in a bowl, and set off to the side nearby.
Combine 1 cup turnips, 1 cup potatoes, 1 cup vegetable broth and garlic in a saucepan, and bring to a boil.
👨🏻🍳 TIP: To add extra flavour, add a small sprig of rosemary to the saucepan when boiling the potatoes and turnips. Be sure to remove it carefully with a set of tongs (it’s hot!) after they are cooked. Discard it into your kitchen compost.
NOTE: You’ll have extra sliced potatoes and turnips, but they are for the gratin. That’s coming a little later.
Turn the heat down to medium-low, and let it simmer for 10 minutes. Carefully place the cooked potatoes, turnips, yogurt, flour, salt, and pepper into a blender or food processor. Take the centre piece of blender lid off, or stopper of food processor, and secure the lid. Place a clean towel over opening in lid, and blend until the ingredients become a smooth mixture. Pour into a large, spouted glass measuring cup, and keep nearby.
Coat a broiler-safe 2-quart oval ceramic baking dish with a couple of tablespoons of butter. Arrange half of the remaining raw sliced turnips and half of the remaining raw sliced potatoes in the dish, alternating between each (potato-turnip, potato-turnip, etc.), and top evenly with the leek mixture and 1/4 cup+ cheese. Arrange with remaining sliced turnips and remaining potatoes to create another layer. Pour the potato-turnip-yogurt mixture evenly over the top, and cover it tightly with foil. Bake at 350°F for 45 minutes.
Take the foil off, dot top with the remaining butter, and continue baking at 350°F for another 20 minutes. Remove the dish and turn the oven from bake to broil.
Heat the broiler to high. Sprinkle gratin with remaining Gruyére cheese and broil for 3 minutes until bubbly and GBD (golden, brown, delicious!) Remove from and turn off oven.
Rest the gratin dish on a trivet or potholder for 10-15 minutes. Garnish with chopped parsley before serving.
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