| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Cheese, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Turnips, peeled |
|
|
and sliced paper thin |
| 1 |
|
Yellow onion |
|
|
peeled and finely sliced |
| 4 |
T |
Melted butter |
| 1/2 |
c |
Whipping cream |
| 4 |
|
Anchovy fillets |
|
|
finely chopped |
| 1/4 |
t |
Nutmeg |
|
|
preferably freshly ground |
| 1/4 |
t |
Freshly ground pepper |
| 1/2 |
c |
Crumbled Roquefort |
|
|
OR Stilton |
|
|
or other blue cheese |
INSTRUCTIONS
PREHEAT OVEN TO 375F. Toss together the turnips and onion with the
melted butter and place in a 9-inch square or round baking dish. Cover
tightly and place in preheated oven for 30 minutes. In a small pot
over medium heat, combine cream, anchovies, nutmeg and pepper. Bring
to a boil and let cook 1 minute. Remove turnips from oven, remove
cover and pour the cream mixture over them. Sprinkle with Roquefort
and return to oven. Let bake, uncovered, another 20 to 25 minutes. If
the gratin is golden brown, it's ready to serve. If not, preheat
broiler. Place gratin under hot broiler about 3 minutes to brown the
top before serving. May be prepared a couple of hours in advance to
this point and kept covered at room temperature. MICHAEL ROBERTS -
PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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