VCE--Turnip and Leek Gratin with Blue Cheese

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Turnip and Leek Gratin with Blue Cheese

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic

butter for the dish

1 cup half and half or Bechamel Sauce for

Gratins (pg 277)

6 thyme sprigs

1 bay leaf

3 large leeks -- white parts only, cut into 1/4 " rounds

salt and freshly milled pepper

1 1/2 pounds turnips -- peeled & sliced into 1/4 " think rounds or

half rounds

2 ounces Maytag or other blue cheese -- crumbled

 

Preheat the oven to 375ºF. Rub a 2-quart grain dish with the garlic, then the

butter. Heat the half and half with the remains of the garlic, 2 sprigs of the

thyme, and the bay leave. When it's close to boiling, turn off the heat and set

aside.

 

Cook the leeks in 2- quarts of boiling salted water for 2 minutes. Scoop them

out and put them in a bowl. Add the turnips and cook for 4 minutes, then drain.

Layer the vegetables in the dish, intersperse the remaining thyme sprigs among

them, season lightly with salt and pepper, and add the blue cheese. Pour the

half and half through a strainer over the top. Bake, uncovered, until the cream

is absorbed and the top is browned, about 30 minutes.

 

Source:

" page 287 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 79 Calories; trace Fat (3.5% calories

from fat); 2g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

106mg Sodium. Exchanges: 3 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0