Turnip Gratin

Totally destroyed a corning ware casserole following these instructions. Even after pre-heating the cream. Exploded glass everywhere. Hours to clean up. Extremely negative thoughts on this.

• bearandcrowerare

• Vancouver BC

• 12/30/2016

Use good Parmesan as written, not Gruyere. Leave out the cayenne and bake the whole time. Otherwise don't change a thing. Everyone loved it at our NYE dinner.

• Anonymous

• Washington, DC

• 1/1/2016

I followed the recipe, save for the savory. If I were to try and make it again, using the same young farmer's market turnips, I would: 1) use MUCH less salt, and yes I used kosher. 2) OMIT the cayenne. Why pile on and muddy the turnips natural bite? 3) lightly brown the bottom over LOW heat while uncovered, IF I didn't just do as others have suggested, and cook in the oven from start to finish.

• roybland

• 11/28/2015

Yuck. I generally like turnips, but this just didn't work. I took others' advice and used some carrots. I also used some half and half along with cream. Very bitter. I like spicy food, but cayenne is a mistake here. In addition, despite all the browning seemed pretty soggy. I will not make again.

• boyle014

• St. Paul

• 5/10/2014

A bit bitter, but I actually liked it, especially because I added some sharp cheddar on top. Mixed coconut milk with cream and that worked. I agree with reviewer who commented that most anything tastes good with that much cheese and cream :)

• ninahaft

• Oakland, CA

• 12/31/2013

I went against my better judgment and didn't peel the turnips. I'm sure this dish would have been good otherwise. It was too bitter and my turnips weren't over mature.

• Veghed

• 11/23/2012

Almost Vegan version works too! Used non-hygrogenated margarine, soy creamer and we did use real parmesan. My Mom has high blood pressure so we need to be careful. It was absolutely delicious. There is a version of vegan parmesan if you want fully vegan using ground almonds.

• wendy_jamfranusa

• New Rochelle

• 11/15/2012

I think this dish has good potential. I made the mistake of using salted butter. Together with the gruyere, it made the dish too salty. I also thought the gruyere made it more oily than it would have been with the drier cheese recommended. I did not find that the turnips were bitter at all, and thin slicing is the way to go (I just used a knife--the old fashioned way).

• dr_m

• Riverside, CA

• 6/7/2012

While some people have done the whole recipe in the oven, I ended up doing it all on the stove top and it also came out great. I had two "storage" turnips from my winter CSA, each over a pound, could barely tell that they were once white with a purple top. Considering their age and size I was concerned they would be bitter given what a few others have writtin, but in fact they were perfectly delicious in this dish and not at all bitter. Peeled and sliced turnips on a mandoline, hand grated some gruyere instead of parmesan (between the layers instead of putting it all on top as someone else suggested and far less than a full cup, which I think would overwhelm the turnip flavor), used 10-inch non-stick skillet and browned bottom uncovered (start checking after five minutes as it can brown quickly), then added the dairy, covered and cooked for less than 20 minutes (until liquid was absorbed). Forgot to turn on the oven, but I noticed that it was holding together like a potato galette, so I loosened it all the way around with my silicone spatula, inverted it onto a plate (tart tatin style), then slipped it off the plate and back into the pan so what was the top could brown as well. In ten minutes, I turned off the heat let it rest and slid it onto a serving plate. I stuck to the ingredients except for subbing less gruyere for all of the parmesan and using half milk and half heavy cream instead of all cream. Great combination of flavors--can't wait to make it again for friends.

• Anonymous

• Saco, Maine

• 3/1/2012

This was so delicious and so easy. I used non fat evaporated milk instead of cream and skipped the cayenne. The turnips were very sweet and carmelized on the top. Yum!

• Anonymous

• New haven CT

• 2/12/2012

This is a lovely way to use turnips...I made it as described, but without savory as I couldn't find fresh. I made it as a way to use turnips I had as part of our CSA - not a big turnip fan but this was very nice. I think it might work better with gruyere vice parmesan but in any case won't hesitate to make it again.

• Anonymous

• Newport, RI

• 1/6/2012

美味!做了一些修改配方- added layers of shredded carrot, used multiple kinds of turnips, substituted half-and-half for the heavy cream (it was still plenty rich) as others have suggested. Made these just like I would make potatoes au gratin, simply slice and add to a 13x9 glass pan in layers with the cheese and butter, and bake until nice and bubbly!

• Anonymous

• Bethesda, MD

• 10/24/2011

I love this dish, but two problems as written. You must be JUDICIOUS in your use of cayenne, or don't use it at all. It highlights the bitterness. I make it with a scant amount of cayenne on only one layer, and I think it would be delicious if one omitted the cayenne altogether. But the first time I made it I felt the cayenne destroyed the dish. Second, the initial cooking must be done uncovered to brown the bottom layer of turnips. I think it's a typo in the recipe to cook it covered before the cream is added.

• dfsleeper

• NYC, NY

• 10/15/2011

I made some substitutions as well. The bottom layer were beets, followed by yellow/orange turnips, some potato and finally the white turnips. I received alot of complements. The juices from the beets rose up around my dish and made it very visually appealing. I also put mine in a 9 x 13 casserol dish (I had to increase the ingredients a bit). It was a hit.

• lailajoon

• Vienna, VA

• 2/23/2011

Used another attachment for my food processor that sliced the turnips thinly in seconds flat. Like a previous reviewer, I also just stuck it in a glass dish and baked it and it came out delicious! Used half heavy cream and half milk. It was like potatoes au gratin, but with an onion-y sweet flavor that only turnips can bring.

• Anonymous

• Chicago, IL

• 2/1/2011