Young Turnip and Chevre Gratin

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Young Turnip and Chevre Gratin

 

Recipe By :Karen Hubert Allison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 golden Finn potatoes -- sliced thin, a scant pound

4 white turnips -- sliced thin, a scant pound

4 ounces fresh chevre cheese

1 cup vegetable broth or a combination of rice

milk and broth, or 3/4 cup broth and 1/4

cup cream

1 1/2 teaspoons ground cardamom

Salt and ground black pepper to taste

 

White turnips, especially young ones, have an earthy sweetness that is ideally

paired with fresh goat cheese. Try this with just turnips, too, omitting the

potatoes.

 

Until you are ready to use the potatoes, place them in cold water mixed with a

few drops of vinegar or lemon juice so they don't turn brown.

 

Preheat the oven to 375 degrees. Lightly oil a medium-size gratin dish or a

shallow 2-quart ovenproof casserole.

 

Layer the drained sliced potatoes, turnips, and thin slices of chevre in the

prepared gratin dish. Save some slices of chevre for the top.

 

Heat the broth and add the cardamom, salt. and pepper. Pour the liquid over the

gratin. Cover with foil and bake for 35 to 45 minutes. Remove the foil. The

liquid should be bubbling and the potatoes and turnips should be al dente.

Raise the heat to 400 degrees and bake for another 10 to 15 minutes until the

gratin turns golden brown on top.

 

 

 

Source:

" The Vegetarian Compass "

Copyright:

" 1998 Karen Allison Communications, Ltd. "

 

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Per Serving (excluding unknown items): 2 Calories; trace Fat (15.7% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0