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:
- Oil a baking dish (I used 4 individual casserole baking dishes)
- Preheat oven to 375
- Layer 1/4 of the sliced turnips, a bit of salt & pepper, and parmesan
- Continue up to 4 layers (or until you run out of the mixture)
- Combine butter, rosemary and garlic over medium low heat
- Add flour and whisk in milk, once thickened remove from heat
- Pour mixture over gratin
- Bake covered for 30 minutes
- Uncover and bake another 15-20 minutes or until golden brown
- Allow to set for 15 minutes
- Enjoy!
I had it for dinner again tonight … better the next day times ten!
As a lover of turnips——————-got any leftovers?????????
I have frozen for ya