Natural-Wellness

I picked this recipe because I have never eaten turnips. I see them all the time at the grocery store but have never tried them. If I am going to start eating 8-9 servings of vegetables a day, I need to incorporate some variety so I will be testing out some new ones. The author suggests that smaller turnips are sweeter than larger ones. This is from The Mediterranean Diet Cookbook.

Gratin of Purple Topped Turnips

2 tablespoons of extra virgin olive oil, plus a little to oil the dish.

2 ½ pounds purple topped turnips, scrubbed and sliced not more than ¾ inches thick.

Salt to taste

¼ cup finely chopped shallot

½ garlic clove, finely chopped

1 cup meat or chicken stock

¼ cup minced flat leaf parsley

2 tablespoons fiely grated Parmigiano cheese

Freshly ground black pepper to taste.

Preheat the oven to 400 degrees. Lightly oil an oval gratin dish. Prepare turnips while you bring a large pan of lightly salted water to a rolling boil. Drop the turnip slices in and cook for about 5 to 7 minutes, until just tender. Drain and arrange the slices in the gratin dish.

Meanwhile, cook the shallot and garlic in the olive oil in a saucepan over medium low heat, stirring occasionally, until the vegetables are tender but not brown—about 10 minutes. Add the stock and parsley and, when the stock is boiling, pour it over the turnip slices in the gratin dish. Sprinkle with the cheese and a little pepper. Cover with aluminum foil and bake for 20 to 30 minutes or until the turnip slices are very tender. Remove the foil, baste the slices with a little of the pan juices and bake for 5 minutes more, just to glaze the top of the turnips. Serve immediately Serves 6.

Nutritional Data, per portion

• Calories 109
• Protein 3 g
• Fat 5 g
• Carbohydrate 14g
• Sodium 168 mg
• Cholesterol 2 mg
• Saturated Fat 1 g
• Monounsaturated fat 4g