Beet and Turnip Gratin
User Reviews
4.3
-
Servings
8 servings
Beet and Turnip Gratin
Description
The Beet and Turnip Gratin layers thin slices of peeled beets and turnips in a cast iron skillet in a rosette pattern, using varieties like red, gold, and chioggia beets to create a colorful presentation. The sauce is prepared by sautéing shallots in butter, then adding garlic and fresh thyme before incorporating additional butter to melt fully. Seasoned with kosher salt and freshly ground black pepper, this butter-garlic infusion is poured over the arranged vegetables along with chicken stock. Covered with foil, the gratin bakes at 400°F for 45 minutes, allowing the vegetables to soften while infusing flavor evenly. Removing the foil to continue baking browns the top gently, adding texture contrast. This preparation brings out the tender, sweet qualities of the beets and turnips balanced with aromatic herbs and savory butter sauce.
Ingredients
- 9 tablespoons unsalted butter divided; 1 for skillet, 8 for sauce
- 4 1/2 pounds beets mixed; red, gold and chioggia beets peeled and sliced thin crosswise
- 4 1/2 pounds turnips mixed; red, gold and chioggia beets peeled and sliced thin crosswise
- 3/4 cup shallot finely chopped
- 2 teaspoons garlic minced
- 2 teaspoons thyme chopped fresh
- kosher salt
- black pepper freshly ground
- 3/4 cup chicken stock preferably homemade
- 1 tablespoon chives chopped fresh
Instructions
- Preheat the oven to 400°F. Grease a 12-inch cast iron skillet with 1 tablespoon of butter.
- Working from the outside in, tile sliced beets and turnips in a rosette pattern. I started with red beets on the outer edge, then gold, turnips, and chioggia. If you don't want to fuss with all of that, check out the note above.
- Warm 3 tablespoons of butter in a small skillet set over medium heat. Add shallots and cook until soft, stirring frequently (about 4 minutes). Add the garlic and thyme and cook, stirring constantly, for 1 minute more. Take the pan off the heat, and stir in the remaining 5 tablespoons of butter. Once the butter is melted and incorporated, season to taste with kosher salt and freshly ground black pepper.
- Pour the butter-garlic mixture evenly over the prepared beets and turnips, then pour over the chicken stock. Cover the skillet tightly with foil, then bake in the oven for 45 minutes. Remove the foil and cook until the top of the gratin is just starting to brown and get crispy (about 30 minutes). Let the gratin cool for 30 minutes. Sprinkle with chopped chive just before serving.
User Reviews
Overall Rating
4.3
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