The Frugal Diva: Turnip Gratin Edition

Spring has sprung - only someone forgot to tell Mother Nature about it. The sun is shining, the skies are blue ... and last night it was about 20 degrees. The cold, hard reality is ... its still cold. Rather than continuing to whine about it, I've decided to embrace the vicissitudes of nature and turn on the oven. I admit defeat, I'm a broken woman. I am still cooking wintery foods ... turnips ... they're not just for Thanksgiving anymore!

After Sunday's soup adventure I found myself in possession of some extra turnip cubes and a bit of left-over Kerrygold Aged Cheddar. Frugal Diva that I am, I decided the best coarse of action was a gratin. We're mainly talking about a technique here, so I won't offer specific amounts. Well, that and the fact that I didn't measure anything may have something to do with it. You're smart, you'll figure it out.

Savory Turnip Gratin:

• some peeled and cubed turnips
• butter
• Kosher salt and freshly ground pepper
• freshly grated nutmeg
• one large slice of sugar-free whole wheat or whole grain bread, lightly toasted
• some shredded sharp cheddar cheese
• the leaves from a sprig of fresh thyme

Place the turnips in a large pot of water to cover, add a generous pinch of salt to the water and bring the turnips to a boil. Reduce heat slightly and boil the turnips until they are fork tender, approximately 30 minutes give or take. Drain all of the water from the pan and to the turnips add as much butter as you are comfortable with ... I probably used about a tablespoon, but the choice is up to you. Using a potato masher, mash the turnips to desired consistency and add a bit of Kosher salt, some freshly ground black pepper and a dash of fresh nutmeg. Stir well and taste for seasoning.

Pre-heat your broiler and place the turnips into a gratin dish (as seen above) in an even layer. Reserve.

Using a food processor, or similar, grind the whole wheat toast into crumbs and transfer to a small bowl. Add some shredded cheddar cheese to the bread crumbs and the leaves from a sprig of thyme as well. Mix to incorporate, then sprinkle the cumb mixture over the turnips, adding a bit more cheese if you like. Place the dish under the broiler to brown. The gratin is ready when the cheese has melted and the crumbs have browned. Serve immediately and enjoy!

Come to think of it, I could certainly have used that lone, left-over leek in this gratin as well. If only I'd read Pixelgal's question before I got to work. If you're in possession of a solitary leek, why not chop it, saute it in a bit of butter a/o olive oil until mellow, then add it to the turnips just after mashing. Proceed accordingly with the rest of the recipe and I assure you it will be delicious.

I love turnips so much I often wonder why I only have them once a year ... then I remember its because the husband can't abide them. Last night's soup being a notable exception, he wouldn't touch this dish with a ten foot pole no matter how much cheese is involved. And really, there wasn't much cheese involved. I have to admit I was rather parsimonious with it ... you know, that old diet thing and all. But, hey, its your gratin - add as much cheese as you like!

You can't go wrong either way. It was a magnificent dish and perfect for a chilly night. I served it with a succulent roast pork and some haricot verts. Sort of a Sunday dinner on Monday night if you will ... and I'm glad I did.

Bon appetit!