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 Turnip Gratin with Bread Crumbs Recipe
The season of a very tasty and healthy, native Russian root crop - turnips - has begun! Many people are familiar with potato gratin, but today I want to offer you to cook turnip gratin. This gratin is unlikely to leave anyone indifferent, even small turnip lovers. It turns out breathtakingly delicious! Tender, soft, creamy inside and crispy, ruddy outside. Lemon zest and cilantro add flavor to the dish, make it more fragrant and fresh.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes, Snacks Ideas
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes, Snacks Ideas
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Peel the turnips and cut them into thin slices. The base of turnips can be bitter, it is better to cut it more. Boil the turnips until tender in boiling salted water
    Peel the turnips and cut them into thin slices. The base of turnips can be bitter, it is better to cut it more. Boil the turnips until tender in boiling salted water
  2. Melt 30 g of butter in a saucepan. Add flour, fry it in butter, stirring with a spatula, until golden brown and nutty taste.
    Melt 30 g of butter in a saucepan. Add flour, fry it in butter, stirring with a spatula, until golden brown and nutty taste.
  3. Gradually pour in the warmed cream and milk. You can only use milk, but I wanted to make the taste even more creamy. Cook, stirring with a whisk, until the sauce becomes homogeneous. Salt to taste
    Gradually pour in the warmed cream and milk. You can only use milk, but I wanted to make the taste even more creamy. Cook, stirring with a whisk, until the sauce becomes homogeneous. Salt to taste
  4. Put one layer of turnips in the mold, pour the sauce over it, then another layer of turnip sauce and again, and so on - until you run out of ingredients. The top layer should be the sauce.
    Put one layer of turnips in the mold, pour the sauce over it, then another layer of turnip sauce and again, and so on - until you run out of ingredients. The top layer should be the sauce.
  5. In the bowl of a blender, put a little dried loaf without crusts, coriander, lemon zest and grind into crackers. I prefer not very small.
    In the bowl of a blender, put a little dried loaf without crusts, coriander, lemon zest and grind into crackers. I prefer not very small.
  6. Sprinkle the gratin with fragrant breadcrumbs and a finely chopped slice of cheese. Cut 10 g of butter into slices and put it on top of the gratin.
    Sprinkle the gratin with fragrant breadcrumbs and a finely chopped slice of cheese. Cut 10 g of butter into slices and put it on top of the gratin.
  7. Bake the gratin for about 10-15 minutes - until golden brown, at a temperature of 220 * C, top-bottom + 180 degrees.
    Bake the gratin for about 10-15 minutes - until golden brown, at a temperature of 220 * C, top-bottom + 180 degrees.
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