Nita and I have never tasted turnips as far as we can recall, so this was an experiment that worked wonderfully. Turnips are a great complement to the sweet potatoes with their taste similar to carrots. I considered using Swiss cheese, but decided to use Gruyere since I have never used it, either. Nita loved this dish that I served with an herb-crusted rack of lamb.
Ingredients:
- 1 large turnip - peeled and sliced to 1/4 inch
- 1 large sweet potato - peeled and sliced to 1/4 inch
- sea salt
- black pepper
- 1/3 cup all-purpose flour
- 1 tbsp. butter cut into small pieces
- 1/3 cup chicken broth
- 1 cup grated Gruyere cheese
Directions:
- Preheat oven to 350 degrees.
- Spray 8-inch square glass baking dish with non-stick spray.
- Arrange one layer of sweet potato and turnip overlapping slightly.
- Season the layer with salt, pepper and flour.
- Repeat to make four total layers.
- Place pieces of butter throughout the top layer.
- Slowly pour broth over the mixture.
- Cover with foil and cook about 35 minutes. Vegetables should be slightly crispy.
- Increase oven temperature to 425 degrees.
- Remove foil and cover the top with the cheese.
- Bake 15 minutes more to get the cheese melted and golden.
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