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Popular in Food

Turnips, Greens, and Pearl Onion Gratin

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  • Makes: 6 servings
  • Serving Size: about 3/4 cup each
  • Yields: 5 cups
  • Prep: 20 mins
  • Cook: 10 mins to 12 mins
  • Bake: 20 mins 375°

Turnips, Greens, and Pearl Onion Gratin

Ingredients

Directions

  1. Remove stems and any bruised leaves from the greens. Wash thoroughly in cold water; drain well. Chop the leaves into rough, wide ribbons. (You should have about 6 cups packed greens.)
  2. In a 6-quart Dutch oven cook the greens, covered, in salted boiling water for 4 minutes. Add the turnips; cook for 6 to 8 minutes more or until the greens are tender but still vibrant-colored and turnips are tender. Add the pearl onions; return to a boil just to thaw the onions. Drain greens, turnips, and onions well in a colander; set aside.
  3. Preheat oven to 375 degrees F. In the same Dutch oven melt the 3 tablespoons butter. Stir in the flour, salt, pepper, and nutmeg. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; add shredded cheese, stirring until melted. Gently stir in the cooked greens mixture, making sure greens are evenly dispersed. Transfer to a 2-quart baking dish.
  4. In a small bowl stir together bread crumbs and the 2 tablespoons melted butter. Sprinkle over the turnip mixture. Bake about 20 minutes or until bubbly and crumbs are golden brown.

From the Test Kitchen

*Tip:

If turnips come with greens attached, use them for a portion of the greens in this recipe.

Make-Ahead Directions:

Prepare as directed through Step 3; except do not preheat the oven. Cover with plastic wrap; chill for 2 to 24 hours. Let stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Continue as directed in Step 4.

Nutrition Facts (Turnips, Greens, and Pearl Onion Gratin)

    Per serving:
  • 251 kcal cal.,
  • 16 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 43 mg chol.,
  • 488 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 9 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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