At some point in the growing season, you become at a loss for how to enjoy your most plentiful crops in a new and different light. In this recipe, we join hakurei turnips with thyme, broth, and cheese for a lighter gratin that preserves that fresh, crisp turnip flavor and texture.

Recipe by our Farm Chef, Carly Silberman

Yield 4 Servings

Ingredients

  • 2 Bunches Hakurei Turnips
  • 1/3 c Onion, Thinly Sliced
  • 3 Cloves Garlic, Thinly Sliced
  • 1/3 c Manchego Cheese, Shredded
  • 6 Tbsp Broth (veggie or meat)
  • 3 tsp Butter
  • 3 tsp Fresh Thyme

Directions

  1. Preheat oven to 425º. Grease a 6″ baking dish or cake pan.
  2. Clean turnips, remove stems and reserve for later use, and trim both ends of each turnip. Leaving skin on, slice turnips very thin, about 1/8″.
  3. Take 1/3 of your sliced turnips (about 1 cup) and spread on bottom of baking dish. Sprinkle with 1 sliced garlic clove and 1/3rd of your sliced onions. Spread 1 tsp butter on top. Drizzle 2 Tbsp broth over. Sprinkle with 1/3 of your shredded cheese and 1 tsp of fresh thyme.
  4. Repeat the above process for a second and third layer. On your third layer, reserve the shredded cheese and fresh thyme to put on half way through the baking process.
  5. Cover your dish with foil and place into the oven for 20 minutes. After 20 minutes, remove foil, sprinkle with reserved shredded cheese and fresh thyme and return to the oven for 15-20 minutes longer, until golden brown on top.