In my continuing quest to find new yummy recipes for turnips, I came across this recipe the other day - another that combines potatoes and turnips in such a delicious way you will definitely be asking for seconds. I couldn't resist giving it a test-drive because it's named after a town in my home state of Massachusetts - a town in which a good friend of mine lives. The recipe says, "The Cape Cod town of Eastham is noted for its extra-sweet turnips . . . ." I would add "extra-sweet friends, too!" Awww, sappy, I know. Sorry, but I'm in that kind of a mood.
Eastham Turnip-Potato Gratin
I wasn't sure how well I would like the Gruyère in this recipe, but it was so so good - stinky, but tasty. I used more than the recipe suggests (probably because of my extra layers - see below), and I was not disappointed.
The recipe also says you can either use a mandoline or a sharp knife for the slicing. Since this recipe takes about 1 1/2 hours to make, NOT counting slicing time, I would definitely recommend using a mandoline if you have one. Of course - and this should go without saying - JUST BE CAREFUL! The only things you want to be shaving off are turnips, potatoes, and time! And, of course, if you don't want to dedicate so much time to one side dish in one day, you can always make up the layers a day ahead of time too.
I set my mandoline for a thinner slice than the recipe suggests, so I ended up with more layers, but I think it came out really nicely that way. The texture was just perfect. When I pushed my fork through those layers, I just knew that that 1 1/2 hours of cooking time had been worth it.
I am really inspired now to try to recreate a layered ratatouille I had at a little French restaurant last year. (More fun with the mandoline!) So, look for that post in the coming weeks!
Got any favorite vegetarian or vegan recipes?? Please share!
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