The season began very tasty and healthy, native-Russian root vegetable - turnips! Many people know 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! Delicate, soft, creamy inside and crisp, rosy outside. Lemon zest and cilantro give the flavor to the dish, make it more fragrant and fresh.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 3 pieces Turnip
- 40 gram Butter
- 3 pieces Bun
- 1/2 bunch Cilantro
- 200 ml Cream
- 1 teaspoon Lemon zest
- 3 tablespoons Flour
- 200 ml Milk
- 1 slice Cheese hard
- Salt to taste
Ingredients
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Instructions
- Peel the turnip and cut into thin slices. The basis of turnip can be bitter, it is better to cut off it more. Boil turnips until tender in boiling salted water
- In a saucepan melt 30 g butter. Add flour, fry it in butter, stirring with a spatula, until Golden brown and nutty flavor.
- Gradually pour 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 is smooth. Salt to taste
- Put one layer of turnip into the form, fill it with sauce, then again a layer of turnip sauce and again, and so on-until you run out of ingredients. The top layer should be sauce.
- In the bowl of a blender to put a little dried loaf without crusts, coriander, lemon zest and grind to crackers. I prefer not very finely.
- Sprinkle the gratin with fragrant breadcrumbs and finely chopped slice of cheese. 10 g of butter to slice and put on top of gratin.
- Bake the gratin for about 10-15 minutes-until Golden brown, at a temperature of 220*C, at the top-bottom+Convention.
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