Turnip Gratin With Greens

Preheat oven to 350 degrees F.

Cut the turnips from the green. Slice thin and set aside.

In a saucepan, melt the butter and, stirring continuously, sprinkle in the flour. When combined, slowly add the milk and stir until the simple sauce thickens.

Add Cheddar cheese and keep stirring until the sauce is smooth. Add a pinch of salt and fresh ground black or white pepper, then remove from heat and set aside.

Rub olive oil in a large, shallow baking dish just to lightly coat. Lay 1 layer of sliced turnips and cover with part of the sauce, then keep layering until the dish is full to about 1 inch from top. Sprinkle with the Parmesan and a teaspoon of paprika.

Baked until the turnips are fork tender and the Parmesan is golden brown, about 30 minutes.

While the gratin is baking, heat a large, deep skillet to medium heat. Cover bottom with a couple of tablespoons of olive oil.

Mince the garlic clove and saute in the skillet, stirring so it doesn't burn, for a minute or two. Then add the chopped turnip greens. Stir the garlic, oil and greens together, then stir in a pinch of salt. Cover and reduce heat to a simmer.

The greens will wilt quickly. It's a matter of personal preference how cooked you want the greens. Many people like them just wilted but you can cook them to your taste.

Let the gratin sit for 10 minutes after taking out of the oven. Serve large spoonfuls of the gratin with the greens on the side.