Turnip Gratin
plate by Pepper Stone Ceramics
Ingredients
-Butter or olive oil for the baking dish
-3 garlic cloves, peeled
-¼ tsp freshly grated nutmeg
-2 lbs turnips, preferably small ones, peeled and sliced in thin rounds (use a mandolin slicer if you have one)
-4 ounces Gruyere or Parmesan, grated (about 1 cup tightly packed)
-2 cups heavy cream
-1tsp fresh thyme leaves, roughly chopped
-Salt and freshly cracked pepper
Method
Lightly butter your baking dish
For the custard: In a medium saucepan over medium low heat, combine cream, thyme, garlic, nutmeg, pinch of cayenne and salt and pepper. Bring to just below a simmer and cook until thickened slightly, 6 to 8 minutes. Strain the custard into a separate bowl.
To assemble: Preheat the oven to 375 degrees
In a 2-quart baking dish, add a thin layer of custard to cover the bottom. Then add a layer of turnips followed by a layer of cheese. Repeat the process of layering until all of the ingredients are used up, making 3 to 4 layers. Cover with foil and bake 45 minutes. Uncover and continue to bake until turnips are fork-tender with a golden crispy crust forms, about 15 minutes longer. Garnish with Italian parsley and serve.
Wine Pairings
A creamy vegetable gratin requires acidic white wines, such as, Chardonnay, Riesling, or Sauvignon Blanc to cut through the starchy and rich flavors.
For a red wine pairing, light and fruity reds, like a young Tempranillo, Beaujolais Villages, or Pinot Noir are your best options as they will cut through the cream.
Note: Riesling is not a particularly popular white wine in North America. Many people are under the impression that it is a sweet white wine, but in fact, it’s not. At least not entirely. Riesling does come in a sweet form, however, you’ll find slightly sweet and bone dry versions of Riesling that are wonderful with a creamy gratin of turnips or potatoes. These dry versions have amazing mineral notes that complement the earthiness of the vegetables, as well as aromatic notes of honey, mango, smoke and spice.