Crisp, sweet, and absolutely delicious, sugardrop turnips (hakurei turnips) are one of our favourite spring and autumn veggies. They are delicious raw, but also great cooked. Try this turnip gratin in place of your regular scallop potato recipe for a little twist!
Cheesy Sugardrop Turnip Gratin
2 tbsp butter
2 pounds or 2 bunches of sugardrop turnips
1-2 cloves garlic, minced
1 c Gruyere cheese, or a cheese of your choice, grated
½-1 tsp fresh or dry herbs (I used thyme, rosemary, and sage)
¼ c of heavy cream
¼ c bread crumbs
2 tbsp parmesan cheese, grated
2 tbsp olive oil
Salt & pepper to taste
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Preheat oven to 375°F.
Wash & thinly slice turnips with knife or mandolin.
Salt & pepper the turnips to taste and mix.
Place minced garlic into a small bowl with 2 tbsp olive oil, mix.
Melt butter in an 8-10” skillet & begin layering. Start with a layer of turnips & then sprinkle with salt &pepper, cheese, herbs, garlic oil, and a dash of heavy cream. Repeat layering process until last turnip layer.
Combine parmesan cheese & bread crumbs, sprinkle over top of gratin. Finish assembling with a drizzle of garlic oil, or olive oil if you run out.
Place in oven until golden brown, about 25-30 minutes.sowthetable.com/cheesy-hakurei-turnip-gratin