Fat To Skinny
Recipe Exchange => Sides and Snacks => Topic started by: Amber on March 13, 2012, 08:32:25 PM
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I found this recipe on The Pioneer Woman web site http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/ (http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/)
Wonderful :) The Gruyere is amazing! Pictures below!
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Neat idea! I have turnips that need to be used up and company coming for dinner.
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Great idea Amber!! I have often picked up Gruyere in the store and put it back because I didn't know if I would like it. It might have to make it's way to the basket next time...LOL
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looks yummy Amber!
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I am making this today!Thanks Amber ;) Doug put a pork roast in a dutch cast iron oven with turnips onion,hicama(all small portions) and some pasta sauce.I never put turnips and pasta sauce together but boy was it yummy.
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I am totally trying this! Ok, well as soon as the leftover caulimash is gone. :) I'm not usually a big fan of turnips but this looks yummy!
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I love turnips! :)
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Easter is coming. Ham and turnip gratin. I see a menu shaping up.
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I love turnips too! ;D ;D ;D
Thanks for a great recipe, Amber! :) :) :)
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I made this to go with my Mayo Chicken tonight. And asparagus.
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Outta sight! Even people not on FTS will love this dish!
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SarahC - we had fresh asparagus with ours too! Great minds think a like :)
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What is mayo chicken Sarah? ???
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What is mayo chicken Sarah? ???
check out my post about Hellmann's Parmesan Crusted Chicken
Suz
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What is mayo chicken Sarah? ???
Yep, Mayo Chicken is short for "Hellmann's (mayo-nnaise) Parmesan Crusted Chicken" when you can't remember the exact name of the dish and are too lazy to go looking for it.
I had a hard time putting the turnip gratin in the fridge - I kept having 'one more bite' just to make sure it was REALLY good. Trust me, it was REALLY good! Even the stuff that was burned on the bottom of the pan wasn't bad, but next time, I'll do it a little bit differently and avoid burning any of it. I thought it might burn on the bottom, but figured I'd actually follow a recipe for once and see what happened. I saw.
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AMBER THIS RECIPE IS AMAZING!!!We had it last night!Yummy.I used a white irish cheddar and am having the rest for breakfast! :D
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This was delicious, had it last night with dinner then again this morning with lunch....only suggestion is to layer mare cheese in between...Delish! 8)
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Can not wait to try this. love turnips!
Dowensrdu
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Yummy sounding recipe Amber, and I see that it's "Doug & Umpa approved" too! ;D The lady who posted the recipe sounds like a hoot! I loved her sense of humor about putting the dog in the dishwasher! :D ha ha Anyway, I have got to check out that mayo chicken thing too! I just love it how FTS never gets old....always new things to try. Thanks for sharing!!
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Amber how much cream and broth do you think you used for the recipe /
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I used 1/2 a cup of each cause it didn't say .The kids will love this ;) Next time I do this I will do it with 3 layers.
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Thank you Umpa ;D
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I'm going to make this again this week - I'll put the turnips, broth and cream on top of the stove, but transfer to a baking dish and add the cheese when it goes into the oven. The cheese melted and burned on the bottom of my skillet last time - I thought it might, but I was following directions. Maybe I left it on top of the stove too long? No burnt cheese next time. And I only had two layers last time - it will be three layers this time. Also, I'll use less butter. It was fine fresh out of the oven, but the leftovers were swimming in clarified butter/cheese. Is that too graphic? This was so good that I had a hard time not eating the whole thing at once! Even the leftovers were wonderful.
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I used about 1/2 cup of each like Umpa mentions. I agree with SarahC and will use a little less butter next time. My dish had 2 layers and I sliced the turnip with the gadget that TooSweet and Suzlyn recommended (spiral veggie slicer). Worked great!
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A vegetarian friend (and others) stopped by for dinner today and I made these Turnips Gratin for her. Instead of using chicken broth, I just boiled the cut-up turnips in water for about 10 minutes, then sprayed an 8 X 10 dish with non-stick, then layered the turnips with cream, cheeses, and garlic powder. I dotted the first layer with a scant tablespoon of butter. I used a variety of cheeses as I was cleaning out the fridge - Colby/Jack, Sharp Cheddar, Parmesan, Jarlesburg, and a little Pepper Jack. Different cheeses mixed in each layer - first layer was jarlesburg and colby/jack, second layer was cheddar and pepper jack, last layer was cheddar, jarlesburg and parmesan. Then I baked it for about 20 minutes at 350 - I just guessed, because I couldn't remember what the directions said. This dish was the hit of the party. It was perfect.
I also fixed flattened chicken rolled around cream cheese, nuts and celery, dipped in butter and dredged in crushed pork rinds seasoned with Italian seasoning - and made asparagus and cauliflower for side dishes. Pumpkin muffins, strawberries and whipped cream for dessert. Way too much food for one sitting. I ate sparingly.
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I used shredded jicama tonight with the broth, butter, cream & Gruyere cheese (my new favorite) ;). Pork chop that I slathered a little mayo on and tosses in crushed pork rinds! Wonderful :) Can you post photo from iPad?
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How did the chicken turn out Sarah? :)
Doug says yes Amber ;)
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The chicken was good. Italian seasoned pork skins worked great. It would have been excellent if the chicken was chopped up and mixed with the cream cheese and then used as filling for the crescent rolls, but nobody but me knew that. I'm going to have some test time next month and plan on experimenting to find a good mix for tortillas and refrigerator rolls. I hope you beat me to it as I see lots of racoon food in my future. The Chicken fixed as crescent roll filling would have taken the Gratin on head-to-head, but as a wrap, the Chicken came in second. That Gratin was a beautiful dish.
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Here is a photo of the jicama gratin and pork chop. I have made the jicama with sour cream and cheddar cheese but this gave it a creamier taste. Made individual Ramekin's.
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Looks good ! ;) i havent forgotten the tortillas Sarah ;) Mailed taxes this morning!! :D Now I get playtime!
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This recipe looks great and I learned something new today. What I always thought were turnips are actually rutabagas. I have never seen a white turnip. As far as I know they only sell yellow rutabagas here in my area of Ontario, but everyone calls them turnips. I'll have to look next time I am shopping in Buffalo, NY and see if I can find them. They look like they would be so much nicer for this recipe and turnip fries. I'll have to look and see if the carb count different for rutabagas? Who knew, I always thought they were turnips!!
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It looks like Turnips are 2.5grams and Rutabagas are 4grams - per 1/2 cup.
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Here's probably more than anybody wants to know about the differences between turnips and rutabagas.
You'll read that rutabagas are starchier than turnips.
That explains the higher carb count.
http://www.differencebetween.net/object/difference-between-turnip-and-rutabaga/ (http://www.differencebetween.net/object/difference-between-turnip-and-rutabaga/)
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Oh yes, folks. This is a keeper. Very, very good.
dowensrdu
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I used this recipe with cauliflower instead of turnips tonight and it was terrific!
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Its wicked good.i use a mandoline slicer that way I don't have to precook the turnips.My father in law takes the whole pan when I bring them to his house :D :D
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I finally figured out how to use my mandolin slicer so that I could make this recipe. It's become a staple at our house. We love it.
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me too:-*;D
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Refreshing everyone's memory these are easy and great!
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This is still one of my favorites! I love it. I do cauliflower/broccolli mix too. Very Filling! ;)
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Refreshing everyone's memory these are easy and great!
Oh, yes!!!... Another wonderful recipe in our recipe library!
I haven't made it since last Spring.
It's cool enough now, though!
Today, it's off to buy more turnips! ;D ;D ;D
Tony
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I made this last night so good!! ;)
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I love whipped anything that has butter or bacon fat! You ju
st can't go wrong :)
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I'm going to try this, because it looks great, and I have never eaten a turnip that I liked. I still remember that dirty trick gramma pulled on us as kids. They sure looked like boiled potatoes.
When you guys make this, do you use that kind of cheese all the time? I don't think I've ever noticed it in the store.
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I make a cheese sauce using a tablespoon of butter, 1 cup of heavy cream, 1/2 cup of water and either a cup and a half of white or yellow medium cheddar. Heat the butter til melted over medium heat, add the cream and cheese, continue to heat until the cheese is melted, DO NOT BOIL layer the turnip slices in a baking dish and pour on some sauce, do another layer and a bit more sauce, another layer...more sauce until completed. Make sure to reserve enough sauce for the top. Bake at 350 degrees until golden and bubbly.
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Good old fashion cheddar is the best with this Moose ;)
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Thanks for bringing this back... I wasn't here when the original discussion took place. I have a jicima just waiting for a recipe like this. I know what's for dinner tonight.
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Made this last night!... YUM!!! ;D ;D ;D
Turnips take on a different (and good) flavor when cooked in a cheese sauce.
They're also a wonderful replacement for potatoes in crock pot corned beef and cabbage. :)
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I don't know that I have ever eaten turnip, unless it was in a dish and I didn't know it. I know I never cooked with it. Now I am intrigued.
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Love turnips! You will need to precook the jicama before you use it for this recipe and slice it thin. ;)