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How To make Gratin Of Turnips and Blue Cheese
4 md Turnips; peeled
- and sliced paper thin 1 md Yellow onion
- peeled and finely sliced 4 tb Melted butter
1/2 c Whipping cream
4 Anchovy fillets
- finely chopped 1/4 ts Nutmeg
- preferably freshly ground 1/4 ts Freshly ground pepper
1/2 c Crumbled Roquefort
- OR Stilton - or other blue cheese PREHEAT OVEN TO 375F. Toss together the turnips and onion with the melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot over medium heat, combine cream, anchovies, nutmeg and pepper. Bring to a boil and let cook 1 minute. Remove turnips from oven, remove cover and pour the cream mixture over them. Sprinkle with Roquefort and return to oven. Let bake, uncovered, another 20 to 25 minutes. If the gratin is golden brown, it's ready to serve. If not, preheat broiler. Place gratin under hot broiler about 3 minutes to brown the top before serving. May be prepared a couple of hours in advance to this point and kept covered at room temperature.
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Here’s the recipe! ????
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“Almost Potato” Turnip au Gratin
(Makes 8 Servings)
INGREDIENTS:
- 18 oz raw sliced turnips, about 3 large turnips
- 1/2 Cup finely chopped onion (8 condiments)
- 8 oz reduced-fat swiss cheese slices (2 leans) *or cheese of your choice
- 1 Cup Chicken Broth
- 1 tsp crushed garlic or garlic powder
- 1 tsp salt
DIRECTIONS:
1. Preheat oven to 350F.
2. Peel the turnip to reveal white flesh, removing any yellow flesh (there may not be any if turnips are very fresh).
3. Cut turnip in half and slice 1/4” thick.
4. Add chicken broth and salt to pan with enough water to just cover the turnips and bring to boil - only until they are just becoming translucent, no more than 3-4 minutes at the boil or they will fall apart.
5. Carefully remove to strainer and drain. Coat a casserole dish with non-stick spray and spread chopped onion over bottom of pan.
6. Layer the turnips evenly over onion and cover with the swiss cheese slices.
7. Bake until bubbly and browned on top, about 30 minutes.
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Chef Mike Wiley of Hugo's and Eventide restaurants in Portland Maine cooked unbelievable recipes to pair with Allagash's unbelievable beers. Chef Wiley then served the food to Rob Tod Founder and Brewer and Jason Perkins Brewmaster at Allagash.
Tastes like fried pickles, but better. This perfect snack that is super easy to make and just takes patience, is a fun and interesting Sunday afternoon treat.
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