Name: Gratin of Caramelized Turnips (Gratin de Raves Caramélisées)
Yield: 6 servings
Cuisine: French
Ingredients: Salt; 2 tablespoons chopped parsley; 3 pounds purple-topped turnips, peeled and sliced; Pepper from the mill; 1 cup cooked, crumbled chestnuts; 4 tablespoons butter; 2 cups bouillon or farm-style chicken broth; 1 clove garlic, finely chopped; ½ cup heavy cream; ⅔ cup fine dry bread crumbs

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Mélanie used to prepare this dish, and I never quite liked it until, one day, I decided to sauté the turnips. I let them color well and the whole dish turned around; so here is the fruit of our cooperation over a span of forty years. I used the fresh chestnuts of La Grande Jeanne above Annecy.

Ingredients

3 pounds purple-topped turnips, peeled and sliced
4 tablespoons butter
Salt

Method

Blanch the turnip slices in plenty of salted boiling water; drain and pat dry in a tea towel.

Heat 2 tablespoons of the butter in a sauté pan; add the turnips and, on medium-high heat, brown them as evenly as you can. Salt and pepper the vegetables, cover the pan, turn the heat down, and cook, covered, until the vegetables are evenly brown all around.

Butter a 1½-quart baking di