From My Garden - Turnip Gratin

Turnip gratin with thyme

I recently realised that so far I have only posted one recipe which contained some produce from my kitchen garden. I was planning to show you our strawberries, but I always picked and ate them straight off the plant when I saw a new one is beautifully red and ripe. They were so sweet and juicy I couldn't help but eat them all. P. was lucky when he got one or two.

We make salads basically every day as we get a constant supply of lettuce, rocket and herbs, but that's nothing so interesting to blog about. This actually reminds me, I still owe you a garden update! It has grown so much since my first post that you would not recognise it. We will have first tomatoes soon. I spotted some tiny green ones last week. I can't wait!

Turnips
Turnip gratin

Anyway, today's post is about turnips. I discovered turnips last year. I've never eaten them before, but they are apparently commonly eaten in the UK same as swede. I actually took a liking for this vegetable, and when we were choosing seeds for our garden, I wanted to grow my own turnips. There was a funny story of our turnips. When P. was telling his parents about our garden, they were quite surprised that we grow and eat turnips, because they are known as only eaten by animals in the Czech Republic. Well, different countries have different customs for eating food. :) I'm glad I stumbled upon this vegetable and I really like it.

Turnips and thyme

Their taste reminds me of radishes or more like kohlrabi, and they are delicious baked with cream or creme fraiche, pancetta, garlic and thyme. Turnip gratin became one of P's favourites. The gratin would make a great side dish for grilled meat, but we usually eat it on its own with a salad. Do you eat turnips and what's your favourite way to use them? I'd love to know.

Turnip gratin with cream and thyme


Turnip gratin

serves 2

6 baby turnips, peeled and thinly sliced
250ml double cream
2 garlic clove, crashed
2 spring fresh thyme, leaves chopped
pinch of ground nutmeg
7 slices pancetta ham, cut into 2-3cm pieces
salt and freshly ground pepper
1tbsp grated parmesan

Heat oven to 180 degrees Celsius. In a small saucepan, whisk together the cream, garlic, thyme. Bring the mixture to the boil and simmer for 3 minutes, stirring constantly. Remove from the heat and season to taste with salt and freshly ground pepper.
Prepare a small gratin dish and arrange the turnip slices and pancetta slices in overlapping layers. Always put one pancetta slice between two turnip slices. Pour over the cream mixture and sprinkle with parmesan over top. Bake for 30-35 minutes, until the turnips are tender.


23 comments :

  1. A fabulous gratin! Turnips are great veggies. So flavorful and versatile.

    Great luminous shots!

    Cheers,

    Rosa

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  2. I am growing turnip, too. :)

    I like them in gratin, or in salad. They also make the best pickles. I like the mixture of beet + turnip pickle - lovely colors at the end.

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  3. I haven't had a turnip for years...I can barely remember what they taste like! Love what you did with them though. That gratin looks so comforting!

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  4. Fabulous photos...I love turnips, only when they are very small, and I cook them in "tatin" tarts... your gratin looks delicious!

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  5. Looks ymmy !
    I love thym & parmesan, I am sure I would love to taste at your gratin :-)

    Served with a little of salad & a good vinaigrette, it would be lovely !

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  6. congrats on your veggie garden! aren't they the best? gorgeous shots, as always! xo.

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  7. Never thought of turnip in a gratin ... why not !??
    thank you for the recipe anyways !

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  8. This looks so hearty and satisfying. I love turnips, and this is a great way to make it into a savory dish.

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  9. Looks so yummy! I'm really interested in the taste... Guess I'm going to make this!

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  10. how nice - you have managed to make the humble turnip look very luscious!

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  11. goodness I'd never have thought of turning turnips into a gratin - fabulous!

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  12. Thank you for all the wonderful comments! I'm glad to hear you like my turnip gratin. It's a very comfort and tasty dish.

    anh@anhsfoodblog.com - thank you for the tip, beet and turnip pickle sounds great.

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  13. Lovely! The blooming chive is a cute prop. So fresh and summery!

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  14. Great recipe for add to my turnip/radish collection of recepes

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  15. it looks so good! nice receipe!

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  16. Simply beautiful and luminous pictures, like I love them... This turnip gratin must be delicious ! It's perfect for Summer!

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  17. Funny enough I had my very first turnips a few weeks ago when Tom put them in the "black Box' (mystery box) he prepared for me... I totally loved them too. The flavor is indeed somewhat similar to radishes... Loved them!

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  18. Thanks for directing me to this post - we have a bunch of turnips waiting to be used and this would be the perfect vessel for it. Can't wait to try! And congrats on those gorgeous turnips you just harvested :)

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  19. We had lovely looking turnips at our farmer's market last week, and I resisted because I wasn't sure what I'd do with them. Problem solved. Sarko, I used to live in the CR and then London, though I'm back in Boston now. I'll definitely be following your blog. I'm running off now as the water is boiling for my second attempt making halusky!

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  20. @Junglefrog - I love the sound of your black box! Must be so much fun! :)

    @Danielle - Thank you Danielle! I planted new turnips a few weeks backs and hope to still get enough sunshine to harvest them before summer is over.

    @Sara - Hi Sara and welcome here! How exciting to hear you lived in the CR and London! Oh, I haven't had hulusky for ages! You just made me crave for halusky with cabbage! :)

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  21. mmmmm! How do you know that the turnips are the right size before harvesting? I grew baby carrots once and I harvested them too early...ther were smaller than my thumb!

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  22. @Giannina - turnips always peek out of the ground a bit, so I can easily see if they are big enough to be harvested.

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  23. I have to try this soon!! Looks Delish! I just tried turnips for the 1st time a few weeks ago and I really like them.

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