Turnips au Gratin

The Review - - Obituaries -

IN­GRE­DI­ENTS

2 tea­spoons but­ter 5 pota­toes, peeled and thinly sliced

2 large turnips, thinly sliced

2 large rutaba­gas, peeled and thinly sliced Salt and pep­per 2 cups heavy cream (or milk) 4 sprigs pars­ley ½ cup Parme­san cheese, grated

IN­STRUC­TIONS

Pre­heat oven to 375 de­grees. Ar­range lay­ers of pota­toes, turnips and rutaba­gas in a but­tered casse­role dish. Al­ter­nate each layer with salt and pep­per. Heat the cream and the pars­ley and pour over veg­eta­bles. Cover with the cheese and bake for 45 min­utes un­til veg­eta­bles are soft­ened.

Vari­a­tions: Sub­sti­tute dill for pars­ley. Top with bread­crumbs.

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