All holidays have their traditions and Easter is no exception. Way back in the last century when I was a kiddo, I loved getting a new Easter dress, hat and gloves… and dinner was always a ham. Baked and shellacked, slathered with some sort of sauce (from Coke or root beer, pineapple or cherry…always salty sweet, always wonderful!). Green beans, mashed potatoes, rolls and carrots were the sides, along with an Ambrosia Salad (making a comeback??) and Mom’s Bread Pudding for dessert.
Nowadays, our Easter dinner is usually built around a roasted chicken. Instead of the traditional sides, I’ll be making a Turnip Gratin using Gilfeather Turnips from Ward’s Berry Farm. Gilfeather Turnips are a rutabaga-turnip hybrid and an heirloom root vegetable. White, creamy and mild, these turnips are a great addition to any slaw or salad, mash and roast beautifully, and are outstanding in a gratin.
Turnip Gratin
Preheat oven to 350 degrees
4 to 6 whole turnips, peeled and slice (thin, though not transparent!)
4 garlic cloves, peeled and smashed
1 medium onion, diced
Fresh thyme
3 cups shredded cheese (a great opportunity to clean out your cheese drawer!)
I like a mix of cheddar, gruyere and/or swiss and a bit of parm, but use what you have!
Any melted cheese is good!
4 tablespoons butter
Chicken Broth (about a cup total)
Heavy Cream (about a cup)
Salt
Pepper
Nutmeg
In a heavy skillet, melt approximately 2 tablespoons of butter
Add onion and garlic, turn heat to low, cook until translucent.
Add fresh thyme (either add the sprigs and let the leaves simply
fall in, or remove from stems. A couple of teaspoons would be great.)
Remove from heat.
In an oven proof dish or skillet melt two more tablespoons of butter.
Turn off heat.
Place a layer of sliced turnips in the skillet, spoon a generous portion of
your onion, garlic and thyme mixture.
Top with approximately a third of your cheese.
Sprinkle with salt, pepper and nutmeg
Repeat layers till all of your cheese is gone!
Mix your chicken stock and heavy cream, and gently pour into casserole.
Bake, uncovered, until tender, brown and bubbly. (Depends on how deep your
casserole is. Two or three layers would be about 30 minutes.
Cool for a bit to tighten up the cheese, stock and cream and serve.
Leftovers are great for breakfast with a runny egg and a pile of Farm Grown Greens!
Written by Maryjane Mojer, Store Manager, Bartlett’s Farm