Ingredients with Measurements:
- 2 cups thinly sliced prairie turnips
- 2 cups thinly sliced leeks
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- 9-inch baking dish
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Melt the butter in a large skillet over medium heat.
3. Add the sliced prairie turnips and leeks to the skillet and cook until they are tender, about 10 minutes.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Gradually whisk in the milk, stirring constantly until the mixture thickens.
6. Add the salt, black pepper, and nutmeg, and stir to combine.
7. Remove the skillet from the heat and stir in the grated Parmesan cheese.
8. Transfer the mixture to a 9-inch baking dish.
9. Sprinkle the breadcrumbs over the top of the mixture.
10. Bake for 25-30 minutes, until the top is golden brown and the mixture is bubbly.
11. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 220
Fat: 11g
Carbohydrates: 20g
Protein: 11g
Sodium: 480mg
Sugar: 6g
Substitutions for ingredients:
- Prairie turnips can be substituted with potatoes or sweet potatoes.
- Leeks can be substituted with onions or shallots.
- Whole milk can be substituted with skim milk or almond milk.
- Parmesan cheese can be substituted with cheddar cheese or Gruyere cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the gratin for a meatier version.
- Add sliced mushrooms to the skillet with the prairie turnips and leeks for a more earthy flavor.
- Substitute the nutmeg with thyme or rosemary for a more herbaceous flavor.
Tips and tricks:
- Make sure to slice the prairie turnips and leeks thinly so that they cook evenly.
- Use a whisk to stir the milk into the flour mixture to prevent lumps.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the gratin with a green salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the gratin is too dry, add a splash of milk to the mixture before baking.
- If the top of the gratin is not browning evenly, move the baking dish to a higher rack in the oven.
Food safety advice:
- Make sure to wash the prairie turnips and leeks thoroughly before slicing and cooking.
- Store leftovers in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Prairie turnips are a root vegetable that were traditionally used by Native American tribes as a food source.
- Leeks have been cultivated since ancient times and were prized by the Romans for their sweet flavor.
Flavor profiles:
- The prairie turnips and leeks add a slightly sweet and earthy flavor to the gratin, while the Parmesan cheese and nutmeg add a savory and nutty flavor.
Serving suggestions:
- Serve the gratin as a side dish for a holiday meal or a dinner party.
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