Sweet Potato and Turnip Gratin


  • 2 cups heavy cream
  • 1 cup bread crumbs
  • 1 cup grated imported Parmesan cheese
  • Freshly ground black pepper
  • Salt
  • 1 to 2 tablespoons finely chopped fresh tarragon leaves
  • ¼ pound (1 stick) unsalted butter
  • + 2 more ingredients
    • 2 to 3 pounds sweet potatoes, peeled and sliced ¼ inch thick
    • 2 to 3 pounds white turnips, peeled and sliced ¼ inch thick

1. Preheat the oven to 350°F. Butter a 3-quart casserole. 2. To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer. 3. Gently combine the turnips and sweet potatoes. Place a layer of the vegetable...

View full recipe at SpringPad


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