62
Escarpment Magazine Harvest & Holiday 2013
TURNIP POTATO
AND PARSNIP GRATIN
Gratins, like mashed potatoes, can be vehi-
cles for lots of fat. But this one uses defatted
chicken stock, skim milk and a minimum of
butter.
Butter flavoured spray
1 tablespoon butter
2 tablespoons flour
1
⁄
2
cup defatted chicken stock
1
1
⁄
2
cups skim milk
Kosher salt and freshly ground black
pepper to taste
1
⁄
4
teaspoon grated nutmeg
1 pound turnips, peeled and thinly sliced
1
⁄
2
lb potatoes, peeled and thinly sliced
1
⁄
2
lb parsnips, peeled and thinly sliced
2 medium leeks, white only, halved length-
wise and thinly sliced
1
⁄
2
cup grated Parmesan
1
⁄
2
cup bread crumbs
1
Preheat oven to 350
°
. Spray gratin dish with
butter-flavour spray and set aside.
2
Heat butter in a saucepan until the foam sub-
sides. Add flour and whisk a few minutes. Add
stock and stir vigorously until well incorpo-
rated. Add milk and whisk until mixture returns
to a boil. Simmer a few minutes. It should have
the consistency of a thin white sauce. Season
with salt, pepper and nutmeg.
3
Arrange half the turnips on the bottom of the
gratin dish. Sprinkle with
1
⁄
3
of the leeks. Add
parsnip slices. Then
1
⁄
3
more leeks. Then pota-
toes and remaining leeks and turnips, season-
ing each layer with salt and pepper.
4
Pour sauce over, cover and bake 30 min-
utes. Mix cheese, bread crumbs and parsley.
Sprinkle on top and bake 30 minutes more un-
covered. Serves 8.
|E|
This content is reproduced with permission
from Sam Gugino - Contributing Editor,
Wine Spectator, Editor, SamCooks Newsletter
Find recipes and more at samcooks.com
EPICURE
|
dig up your roots
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