Turnip & Parmesan Gratin
Turnip is an underused vegetable with lots of potential. The nutty flavour adds a delicious element to any supper. Gratinated vegetables make great leftovers, too; when reheating, add extra milk so they don’t dry out.
Best Health magazine, November/December 2014; Image by The Hot Plate
- 2 medium onions thinly sliced
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2 sprigs thyme (use leaves only)
- Salt and pepper to taste
- 4 medium white turnips peeled and thinly sliced, divided
- 1 cup parmesan grated, divided
- 11/2 cups 1% milk divided
- 3 sage leaves thinly sliced
- Preheat oven to 375°F. In a sauté pan, sauté onions with butter, olive oil and 3/4 of thyme until soft and translucent. Season with salt and pepper. Set aside.
- Cover the bottom of a 9x9-in. non-stick pan with a layer of sliced turnips. Top with half of onion mixture, then sprinkle half of cheese overtop, pour half of milk overtop and then add sage. Add a second layer of sliced turnip, then remaining onion mixture, cheese and milk.
- Cook, covered, for a half-hour and then uncovered for another half-hour. Garnish with remaining thyme.
Per serving: 130 calories, 7 g protein, 7 g fat (4 g saturated fat), 10 g carbohydrates, 2 g fibre, 6 g sugars, 17 mg cholesterol, 253 mg sodium