Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Turnips Au Gratin
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- #2754
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
8 medium turnip roots
1/4 teaspoon paprika
1/2 teaspoon table salt
1/8 teaspoon black pepper
2 tablespoons granulated sugar
1/8 cup butter
2 tablespoons flour
3/4 cup cream or half & half
1/2 cup plain bread crumbs
1/2 cup sharp Cheddar cheese
directions
Peel and dice turnip roots. Parboil in lightly salted water until very tender. Drain and mash. Season with paprika, salt, black pepper and granulated sugar.
In a small sauce pan melt about 1/4 stick butter. Stir in flour for a couple of minutes to cook but don't brown. Add cream or half and half mix in well cooking long enough to make a thick sauce, but don't boil.
Drain off any excess water from turnip roots. Mix sauce with turnip roots. Top with bread crumbs and sharp cheddar cheese. Heat through until hot and bubbly in 350 degrees F oven. Brown lightly.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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