Rutabaga And Turnip Gratin – a delicious recipe with heavy cream, parsley, sage, rosemary, thyme, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees.
2
Peel then cut the rutabaga and turnip into thin slices.
3
Put the slices in a pot of boiling water for 3 minutes, drain, rinse with cold water and let hang out.
4
Chop the herbs bring a cup and a half of heavy cream with the herbs, chopped garlic and salt and pepper to a boil, then let simmer for about 4 minutes.
5
Pour a little bit of the cream in the casserole dish, just to cover the bottom. make a layer of rutabaga/turnip, add grated Gruyere and Parmesan. pour some more of the heavy cream mix, add another layer of rutabaga/turnips and cheese and so on and so forth until you are running out of rutabaga/turnips. the final layer should just be the veggies with the grated cheese liberally on top. i sprinkled each layer with salt and pepper as i was putting it together.
6
bake for 40-45 minutes, until the top layer is golden brown and crispy and you know, it just *looks* don.
778
kcal
Calories
60
g
Fat
39
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 16 ounces heavy cream, 2 tablespoons parsley, 1 tablespoon sage, 1 tablespoon rosemary, and more.
Yes, Rutabaga And Turnip Gratin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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