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Pearl Onion And Turnip Gratin

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Ingredients

  • 20 ounces pearl onions
  • 2 cups canned low-salt chicken broth
  • 2 cups canned beef broth
  • 8 cups diced peeled turnips (from abt 6 large)
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 cup whipping cream
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 cups grated Gruyère cheese - (abt 8 oz)

Details

Servings 12

Preparation

Step 1

Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions.

Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth.

Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes.

Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.)

Preheat broiler. Transfer mixture to 11- by 7- by 2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.

This recipe yields 12 servings.

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