| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
0131 |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Butter |
| 5 |
|
Yukon Gold potatoes, peeled and sliced thinly |
| 2 |
lg |
Turnips, peeled and sliced thinly |
| 2 |
lg |
Yellow rutabaga, peeled and sliced thinly |
| 2 |
c |
Heavy cream |
| 4 |
|
Sage leaves |
| 1/2 |
c |
Parmesan cheese or Gruyere cheese, grated |
INSTRUCTIONS
Preheat the oven to 375 degrees. Butter a gratin dish, and arrange layers
of potatoes, then turnips and then rutabagas, seasoning between each layer
with salt and pepper, and continuing until you reach the top of the gratin
dish. Heat the cream with the sage leaves, and pour over vegetables. Cover
with grated cheese and bake for 40-50 minutes, until vegetables are
softened. Test with a skewer for doneness.
TIP:
TURNIP TUREENS
Select large turnips, and carve out the center. Blanch in simmering water
until almost completely cooked, turn upside down to drain and cool. Fill
with mashed potatoes and turnips or creamed turnip tops or spinach. Serve
right away, or top with grated cheese and broil. These look pretty when
served on bed of turnip greens.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PICK OF THE DAY SHOW #PD7725 01/31/97 Posted to MC-Recipe Digest
V1 #525 by Dorothy Tapping <ctapping@USIT.NET> on Mar 19, 1997
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