I have a huge family. I loose track of names, kids, ages, birthdays … I should be ashamed, but I’m not the only one. Sometimes I think my gran remembers us all by the foods we request of her. Granted, there are hundreds of her staples I just can’t get enough of. However, her turnips have set me apart. I do believe I’m the only one aside from her that actually looks for them, much less enjoys them.

In light of the fact that I went to 2 stores in a torrential, frigid downpour looking for something (anything) to inspire me, I gave up and went home. Scanning the contents of my refrigerator, I discovered TURNIPS and milk and cheese. Gratin it is! Believe me, it’s delicious and worth a shot – especially if you like so many have discarded the root of your greens or haven’t dared to give these lovely treats a second glance.

Cheesy, buttery, peppery, turnipy goodness!

What you’ll need:

• 3 medium turnips, peeled and sliced paper thin
• olive oil
• 1 stick of unsalted butter
• 4 cloves of garlic crushed
• salt & pepper to taste
• 1 tsp. of dried, crushed rosemary
• 1 tsp flour
• 1 1/4 cups whole milk
• 1 cup fresh shredded parmesan cheese

What you’ll do:

1. Oil a baking dish (I used 4 individual casserole baking dishes)
2. Preheat oven to 375
3. Layer 1/4 of the sliced turnips, a bit of salt & pepper, and parmesan
4. Continue up to 4 layers (or until you run out of the mixture)
5. Combine butter, rosemary and garlic over medium low heat
6. Add flour and whisk in milk, once thickened remove from heat
7. Pour mixture over gratin
8. Bake covered for 30 minutes
9. Uncover and bake another 15-20 minutes or until golden brown
10. Allow to set for 15 minutes
11. Enjoy!