MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turnips, Greens & Pearl Onion Gratin
Categories: Greens, Vegetables, Cheese, Dairy, Breads
Yield: 6 Servings

1 1/2 lb Turnips, peeled and cubed *
1/2 c Frozen pearl onions
3 tb Butter
3 tb All-purpose flour
1/2 ts Salt
1/4 ts Ground black pepper
1/4 ts Ground nutmeg
2 c Whole milk, half & half, or
- light cream
1/2 c Shredded white cheddar
- cheese
1 1/2 c Soft bread crumbs
2 tb Butter; melted

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.)

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.

Set oven @ 375ºF/190ºC.

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.

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: 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. Set oven @ 375ºF/190ºC.
Continue as directed in Step 4.

Makes: 6 servings

Better Homes & Gardens | May 2016

MM Format by Dave Drum - 28 May 2016

Uncle Dirty Dave's Archives

8 ounces sturdy greens: turnip, kale, and/or mustard

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