The Art of Eating's Turnip Gratin

Name: The Art of Eating's Turnip Gratin
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 237 milliliters or more white breadcrumbs; 28 grams dry-cured ham, in 1 or 2 slices, optional; 946 milliliters cold milk plus more as needed; 4 servings Nutmeg; 4 servings Salt and black pepper; 1 kilograms white turnips, peeled and sliced about 1/8 inch thick; 118 milliliters unbleached all-purpose flour; 4 servings Unsalted butter

The Art of Eating's Turnip Gratin might be just the side dish you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 450 calories, 17g of protein, and 16g of fat. This recipe serves 4. A mixture of salt and pepper, milk, dry-cured ham, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

To make the béchamel: Melt the butter in a large, thick-bottomed saucepan, stir in the flour, and cook and stir the mixture for 1 minute.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Add the cold milk all at once and immediately whisk the combination smooth, covering the entire bottom of the pan. Stir continuously, switching to a wooden spatula or spoon and still covering the whole bottom, until the mixture thickens and starts to bubble. Lower the heat, and add the bay leaf, ham, and the onion stuck with the cloves. Cook at a steady low bubble for at least 30 minutes, stirring occasionally across the whole bottom of the pan.

Ingredients you will need

Bay Leaves

Clove

Onion

Milk

Ham

Equipment you will use

Spatula

Whisk

Frying Pan

Place a heat diffuser beneath the pan if necessary to keep the sauce at a bare bubble and prevent sticking and browning.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Remove the bay leaf, ham, onion, and cloves. Taste and season well with salt, enough to season the vegetable, too; grind in pepper and add a few gratings of nutmeg, just enough to detect. If necessary, thin the béchamel with milk to an easily pourable consistency, whisking it together—a slightly lumpy consistency will make no difference in the end.

Ingredients you will need

Vegetable

Bay Leaves

Clove

Nutmeg

Pepper

Onion

Milk

Salt

Ham

Equipment you will use

Whisk

Heat the oven to 350°F. Butter well a baking dish, an 8-by-12-inch oval or equivalent. Arrange half the turnips in one layer and pour half the béchamel over them. Arrange the rest of the turnips in an even layer and add the rest of the béchamel, so as to cover all the turnips.

Ingredients you will need

Turnip

Butter

Equipment you will use

Baking Pan

Oven

Bake until a knife or fork shows the turnips in the center are soft, about 1 hour. Take the dish from the oven, sprinkle breadcrumbs over the surface, and distribute over them a generous number of thin shavings of butter (more easily shaved from a cold stick). Brown the surface under the broiler, watching and taking care that the dish is far enough from the source that the crumbs don’t blacken.

Ingredients you will need

Breadcrumbs