Turnip & Mushroom Gratin

1 cup heavy cream
1 clove smashed garlic
1 bay leaf
1 bunch thyme
1 stick butter
1 lb. turnips
½ lb. mushrooms thinly sliced
1 cup Parmesan Cheese

Clean and thinly slice turnips (reserve greens, remove thick stems). Preheat oven to 375 degrees. Steep garlic, bay leaf, thyme in heavy cream for 20 minutes and season with salt. Butter the bottom of a Cast Iron Pan or oven-safe, deep, baking dish and sprinkle with enough parmesan to lightly dust. Place a little bit of the steeped cream, then sliced turnips, followed by sliced mushrooms and turnip greens. Repeat until cast iron is full while sprinkling parmesan in between each step. Bake covered in oven for 40 minutes. Remove foil, sprinkle with remaining parmesan, and bake for 20 more minutes until fork tender. Salt and pepper to taste.

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Roasted Vegetables

roasted-roots

roasted-roots-with-chickenThis is one of my simple go-to meals because you can really use whatever vegetables you have on hand. In this recipe, I have carrots, radishes, beets, and fennel. I have used the same recipe with kohlrabi, turnips, and okra.

-wash, then chop all veggies
-I generally don’t peel vegetables, however I do prefer to peel beets
-place all veggies in an oven safe pan or iron skillet
-drizzle with coconut oil
-roast in oven at 425 until desired tenderness

Our family LOVES this and it’s super simple!

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