Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Beet and Turnip Gratin


Posts : 26746
Thanked : 1363
Join date : 2013-01-12

Beet and Turnip Gratin

Post by Lobo on Fri 22 Jan 2016, 12:51 am

Beet and Turnip Gratin

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 80 minutes
Servings: 8
The sweet, earthy flavors of these rainbow-hued root vegetables shine through in this gratin, which includes no cream or cheese. For a beautiful presentation, use a combination of red, chioggia and golden beets. If you’d like, add other root vegetables, such as rutabaga and celery root, to the dish.

  • 187


  • 9 Tbs. (4 1/2 oz./140 g) unsalted butter
  • 3/4 cup (3 3/4 oz./115 g) finely chopped shallots
  • 2 tsp. minced garlic
  • 2 tsp. chopped fresh thyme
  • Kosher salt and freshly ground pepper, to taste
  • 4 1/2 lb. (2.25 kg) assorted varieties of beets and turnips,
      peeled and sliced crosswise into rounds 1/16 inch (2 mm)
  • 3/4 cup (6 fl. oz./180 ml) chicken stock
  • 1 Tbs. finely chopped fresh chives


Preheat an oven to 400°F (200°C). Grease a gratin dish with 1 Tbs. of the butter.

In a fry pan over medium heat, melt 3 Tbs. of the butter. Add the shallots and cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and thyme and cook, stirring constantly, for 1 minute. Remove the pan from the heat, add the remaining 5 Tbs. butter and stir until melted. Season with salt and pepper.

Arrange the beet and turnip slices in overlapping rows in the prepared dish, and season with salt and pepper. Pour the butter mixture evenly on top, followed by the stock. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the vegetables are tender and just starting to brown, about 30 minutes more. Let the gratin cool for 30 minutes, then sprinkle with the chives and serve. Serves 8.

Williams-Sonoma Kitchen

Related Tips

    Current date/time is Wed 22 Nov 2017, 9:45 pm