Turnips Au Gratin
Turnips Au Gratin: Layers of tender turnips, gruyère, sharp cheddar, and parmesan cheeses, all mingled with a rich creamy sauce.
Get ready to transform humble turnips into a creamy, cheesy masterpiece with this Turnips au Gratin recipe! Start by thinly slicing a large onion and sautéing it in butter until golden. Add in layers of tender turnips, Gruyère, sharp cheddar, and Parmesan cheeses, all mingled with a rich blend of heavy cream, milk, minced garlic, fresh thyme, and a dash of nutmeg. Season to perfection with salt and pepper, then top it all off with crunchy breadcrumbs. After baking, garnish with fresh parsley for a dish that’s irresistibly indulgent and delightfully satisfying.
Why choose turnips over potatoes?
Turnips beat potatoes in the health game for a few reasons:
- They’re Slimmer on Calories: Turnips pack fewer calories than potatoes. You’re looking at around 34 calories in a cup of cooked turnips, compared to a hefty 130 calories in a cup of spuds. So, if you’re counting calories, turnips are the way to go.
- Carb Counts are Lower: If you’re watching your carb intake, turnips are a better pick. They’ve got fewer carbs than potatoes, which can be great for folks on low-carb diets or managing conditions like diabetes.
- Fiber Boost: Turnips are fiber champs. They’ve got more fiber than potatoes, which is awesome for keeping your digestion in check, managing cholesterol levels, and staying fuller for longer, helping with weight control.
- Packed with Vitamins and Minerals: Turnips bring a punch of goodness with vitamins C, K, folate, and calcium. Plus, they’re loaded with antioxidants that help your body fight off nasties and keep inflammation in check.
- Blood Sugar Friendly: Turnips have a lower glycemic index compared to potatoes. Translation? They won’t cause a crazy spike in your blood sugar levels, making them a smarter choice for keeping your energy levels stable.
- Antioxidant Power: Turnips are packed with antioxidants like glucosinolates, which have been linked to fighting off cancer. They help kick oxidative stress to the curb and keep your body humming along smoothly.
- Cooking Flexibility: Both veggies can be whipped up in loads of tasty ways, but turnips add a bit of variety without piling on the calories or carbs like potatoes might.
So, if you’re aiming for a nutritious, low-cal, and low-carb veggie option that brings a bunch of vitamins, minerals, and antioxidants to the table, turnips are your new best friend.
Making Turnips Au Gratin
Alright, here’s the rundown:
- Melt 2 tbsp butter in a big skillet. Toss in thinly sliced onion and cook, stirring lots, until they’re caramelized. Set them aside once they’re good to go.
- Slice up 2 lbs of turnips real thin – the thinner, the quicker they cook. Layer about a third of those turnips in a 9×11 baking dish. Then, sprinkle on a third of your Gruyere, cheddar, Parmesan cheeses, and those caramelized onions. Don’t forget to add some butter slices on top. Repeat this layering process three times, finishing off with cheese and caramelized onions on top.
- In a saucepan, bring 1 cup heavy cream, 1 cup milk, minced garlic, fresh thyme leaves, nutmeg, salt, and pepper to a boil. Once it’s bubbling, lower the heat and let it simmer for about 2 minutes. Then, pour this creamy goodness all over the turnips in your baking dish.
- Sprinkle 1/4 cup breadcrumbs and ½ cup fresh parsley over the top.
- Pop it in the oven, covered with foil, for 35 minutes. Then, take off the foil and let it bake for another 25 minutes or until those turnips are fork-tender.
- Once it’s out of the oven, let it sit for about 10 minutes before digging in. The longer it sits, the thicker those juices get – so patience pays off!
I topped mine with the fresh parsley before cooking it. Feel free to wait until the turnips au gratin comes out of the oven. Either way works but if you are all about presentation then top it after it comes out.
Other Recipes You Might Like
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Turnips Au Gratin
Equipment
Ingredients
- 1 large onion (thinly sliced)
- 2 tbsp butter
- 2 pounds thinly sliced turnips
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup grated parmesan cheese
- ¾ cup unsalted butter (sliced thin)
- 1 cup Heavy Whipping Cream
- 1 cup milk
- 1 minced cloves of garlic
- 1 tsp fresh thyme leaves
- ½ tsp nutmeg
- salt and pepper to taste
- ¼ cup breadcrumbs
- ½ cup fresh parsley (chopped (Plus more for garnish))
Instructions
- Preheat oven to 400℉.
- Melt 2 tbsp butter in a large skillet. Add thinly sliced onion. Saute, stirring often, until caramelized. Remove from skillet and set aside.
- Thinly slice 2 pounds thinly sliced turnips (the thinner they are the less time they will take to cook). Layer 1/3 of the turnips in a 9×11 baking dish. Top with 1/3 of the Gruyère cheese, 1/3 of the cheddar cheese, 1/3 of the parmesan cheese and 1/3 of the carmalized onions. Top with a 1/3 of your butter slices. Repeat layers starting with turnips, onions and then cheese 3 times. The top should be cheese and carmalized onions.
- In a medium saucepan, bring 1 cup Heavy Whipping Cream, 1 cup milk, 1 minced cloves of garlic, 1 tsp fresh thyme leaves, ½ tsp nutmeg and a dash of salt and pepper to taste, to a boil. Reduce heat to simmer and cook for 2 minutes. Pour the sauce over the turnips in the baking dish.
- Top with ¼ cup breadcrumbs and ½ cup fresh parsley.
- Bake, covered with aluminum foil, for 35 minutes. Remove foil and continue to bake for an additional 25 minutes or until the turnips can be easily pierced with a fork. Remove from oven and allow it to sit at room temperature for 10 minutes before serving. The juices thicken the longer it sits out.
