A mandoline will slice the veggies into uniform thickness and make quick work of it. Use a flavorful aged Gruyère cheese, if you can find it. If not, substitute an equally assertive cheese, such as aged cheddar, Gouda, or a pungent soft-ripened cheese, like Brie.
3 3/4 cups (1/8-inch-thick) slices peeled turnip
3 3/4 cups (1/8-inch-thick) slices peeled parsnip
6 cups water
1 cup whole milk
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Gruyère cheese
2 tablespoons butter
1/4 cup panko (Japanese breadcrumbs)
How to Make It
Preheat oven to 400°.
Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.
Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.
Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
This is my go to recipe when the first turnips are ready in the spring. I use all turnips because I have them in the garden. I have also used white cheddar and it is also great. This is a keeper recipe.
On first try, turned out really well! Husband loved it. Although I could only find a gruyere/swiss shredded cheese, so it could have had a bit stronger flavors there.
Only comment is that I'd add some garlic, if only because my family can't get enough of it.
This was so easy to make and so tasty. I have made it twice, for Thanksgiving and Christmas. I would highly recommend this as an anytime dish or special occasion! It goes well with everything and not much time in prep or cooking.
This was such a huge hit in my house that I made it two weeks in a row...I don't think the kid knew it had vegetables in it! This was easy to make, really inexpensive and tasted great. Go with the aged cheddar.
Made this as directed except to use veggie broth instead of chicken broth in an 11x7 dish and everyone thought it was great and a good alternative to potatoes. I would put this in my rotation, but I don't know that I would serve it on a special occasion.
I made this in an 11X7 dish and it turned out great. I usually core parsnips, but didn't for this dish since they were sliced thin and boiled first and they were great. Pretty much everyone liked it when I made it for Thanksgiving....will make again for Christmas.
I made this recipe exactly as written, and it turned out a bit strange. The sauce in this gratin is absolutely delicious: thick, creamy & wonderfully flavorful with the Gruyere cheese. However, I found the sweetness of the vegetables, especially the parsnips, a bit odd in this dish. I will make this sauce again & bake it over just plain potatoes, perhaps with a bit of bacon or sausage stirred in. And I agree with the other reviewers, it could use twice the panko on top!
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