Turnip & Rutabaga Gratin

This is a rich, hearty side dish.  A nice warm, stick-to-your-ribs vegetable for a cold winter’s night.  Heavily adapted from Fine Cooking, I substituted hazelnuts for breadcrumbs and tweaked the flavors accordingly.  There’s something about hazelnuts that I just love with rich cheeses.  This is a rather complicated dish, but it came out lovely and I was surprised that the leftovers reheated pretty well too.  Treat yourself and give it a try.

A kitchen scale is a great help when using higher sodium ingredients like prosciutto and hard cheeses.  It allows me to use enough to get a rich full flavor without mistakenly overstepping my sodium requirements.  I find a lot of variation measuring by volume, so when it really counts, I turn to the scale.  Once you get the hang of the tare button, it can actually be faster than futzing around with cups and tablespoons, and there’s often less to clean up afterwards.

Turnip & Rutabaga Gratin
Nutrition Information
  • Serves: 4
  • Calories: 260
  • Fat: 21
  • Saturated fat: 8
  • Carbohydrates: 11
  • Sodium: 235
  • Fiber: 4
  • Protein: 10

Cuisine: traditional

  • 1 large turnip
  • 1 medium/large rutabaga (about the same size as the turnip)
  • 1 tablespoon butter
  • 1 oz prosciutto, cut into small strips
  • ½ cup hazelnuts, coarsely chopped
  • 1 teaspoon fresh sage or thyme, finely minced
  • 2 oz Gruyere cheese, shredded
  • ⅓ cup heavy cream

  1. Preheat your oven to 400 degrees.
  2. Peel your turnip and rutabaga, and thinly slice, about ⅛” thick. Bring a large saucepan full of water to a boil. Blanch the turnip & rutabaga slices for 4 minutes, then rinse in cool water, and set on a rack or towel to dry.
  3. Heat ½ tablespoon of the butter in a heavy bottomed saucepan over medium heat. Add the prosciutto, chopped hazelnuts and herbs, and saute for 5-6 minutes, or until the nuts just barely start to brown and take off the heat.
  4. Use the remaining butter to grease the bottom of a small (8″) casserole dish. Layer half the turnip & rutabaga slices in the casserole and sprinkle ½ the cheese over the top. Layer the rest of the root vegetable slices and then the remainder of the cheese. Pour the cream over the whole casserole. Sprinkle the hazelnut & prosciutto crumble over the top.
  5. Bake for 25-30 minutes. Gratin should be lightly browned around the edges. Let rest for 10 minutes before serving.

The prosciutto I use has about 450mg of sodium per ounce. That seems fairly usual, but read the labels, some brands have significantly more!


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