This document last modified January 15, 1999 .
Root VegetableAu Gratin
Ingredients:
2 teaspoons butter
5 Yukon Gold potatoes -- peeled and sliced
2 large turnips -- peeled and sliced
2 large yellow rutabaga -- peeled and sliced
2 cups heavy cream
4 sage leaves
1/2 cup Parmesan cheese or Gruyere cheese -- grated
Instructions:
- Preheat the oven to 375 degrees.
- Butter a gratin dish, and arrange layers of potatoes, then turnips and then rutabagas, seasoning between each layer with salt and pepper, and continuing until you reach the top of the gratin dish.
- Heat the cream with the sage leaves, and pour over vegetables.
- Cover with grated cheese and bake for 40-50 minutes, until vegetables are softened.
- Test with a skewer for doneness.
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Vegetable Cobbler
Ingredients:
1 Teaspoon Olive Oil
1 Medium Onion -- chopped
1 Cup Mushroom -- sliced
2 Cloves Garlic -- minced
2 Tablespoons Flour -- All-Purpose
2 Teaspoons Knorr Vegetable Stock
2 Cups Water
1/2 Teaspoon Thyme
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 Medium Potato -- peeled and diced
3 Carrot -- diced
2 Stalks Celery -- diced
1 Cup Rutabaga -- peeled and diced
2 Tablespoons Parsley -- fresh
1/3 Cup Flour -- Whole-Grain Wheat
1/3 Cup Flour -- All-Purpose
1/4 Cup Cheddar Cheese -- shredded
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Butter -- melted
1/2 Cup Yogurt -- plain
Instructions:
- In large saucepan, heat oil over med heat; cook onion, mushrooms and garlic, stirring occasionally, for 3 min or until softened.
- Sprinkle with flour; cook, stirring, for 1 min.
- Gradually stir in stock, thyme, salt and pepper; cook, stirring, for 5 min or until boiling and thickened.
- Add potatoes, carrots, celery and rutabaga; cover and simmer, stirring often, for 15 minutes or until tender-crisp.
- Stir in parsley.
- Spoon into 8-cup casserole dish.
- Meanwhile, in bowl, combine whole wheat and all-purpose flours, cheddar, baking powder, baking soda and salt.
- Stir butter into yogurt; stir into flour mixture just until combined. Drop by large spoonfuls over vegetables.
- Bake in 375 oven for 25 to 30 min or until biscuit crust is golden. Let stand for 2 min.
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Honey-Baked Root Vegetables
Ingredients:
2 tablespoons honey
1 tablespoon margarine -- melted
1/4 teaspoon salt
1 pound carrots --
1 small rutabaga -- about 1 pound
vegetable cooking spray
Instructions:
- Combine honey, margarine, and salt in a large bowl; stir well.
- Cut carrots and rutabega into 4 x 1/2 inch sticks and add to honey/margarine mixture.
- Arrange the vegetables in a single layer in a 15 x 10 inch jelly-roll pan coated with cooking spray.
- Bake at 375F for 1 hour or until vegetables are tender, stirring occasionally.
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Turnip Puff
Ingredients:
6 Cups cubed turnip
2 Tb butter
2 eggs
3 Tb flour
1 Tb brown sugar
1 tsp baking powder
3/4 tsp salt
pinch of pepper
pinch of nutmeg
1/2 cup fine bread crumbs
2 Tbl melted butter
Instructions:
- Cook turnip until tender. Drain and mash. Add butter and egg. Beat well.
- Combine flour, sugar, baking powder and seasoning. Stir into turnip.
- Place in greased casserole. Combine bread crumbs and butter. Sprinkle on top.
- Bake at 350 F for 25 min.
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Back to Lu's Recipe Extravaganza
If you can believe it, I can't locate one single book that's dedicated to cooking with Turnips !! Shocking *g* . I did however find a few that focus on Root Vegetables, and those are the ones I have listed here. If you can't find one that seems interesting, and decide to write one yourself, let me know.. I'll list it here too ; }
I've got books available in both Canadian and USD. In the United States I'm affiliated with Amazon.com and in Canada with Chapters Bookstores, through their Chapters Globe on-line store. I hope you enjoy these services.
