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Turnip Gratin

Turnip Gratin in cast iron
Mixing the root and greens into a nutrition-packed comfort food that tingles your tastebuds with slight hints of lemon and chili and deeply savory and comforting broth and coconut cream. Great in spring, summer, fall, and winter and delightful addition to thanksgiving.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Ratings 5 from 1 votes
Cuisine: , ,
Courses: ,
Servings: 6
Calories: 1716 kcal
Description
Mixing the root and greens into a nutrition-packed comfort food that tingles your tastebuds with slight hints of lemon and chili and deeply savory and comforting broth and coconut cream. Great in spring, summer, fall, and winter and delightful addition to thanksgiving.
Ingredients
  • 2 tbsp coconut oil (can sub pastured butter)
  • 1 bunch turnips (root and greens)
  • 1 Japanese sweet potato
  • 3 sprigs thyme
  • 1 tsp real salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp red chili powder
  • 1/2 cup white onion (diced)
  • 3 cloves garlic
  • 1 tsp grated lemon rind
  • 1/2 cup grated cheddar cheese (organic and grass-fed)
  • 1/2 cup grated mozzarella (organic and grass-fed)
  • 1 cup coconut cream (about the amount of cream in one can - can replace with whipping cream)
  • 1 cup broth (chicken bone broth or vegetable broth for vegetarian)
Instructions
  1. 1
    Preheat oven to 425
  2. 2

    Melt coconut oil in the bottom of cast iron skillet and make sure it evenly coats the bottom of the pan

  3. 3
    Wash turnips and separate greens from roots, discarding stemmy parts and root ends
  4. 4
    Mandolin the potato and turnips on setting 2, or 1/8 inch thick
  5. 5
    Destem thyme and mix with salt, black pepper, and chili powder to make the spice mix
  6. 6
    Mince garlic and grate lemon rind
  7. 7

    Begin layering on top of the coconut oil in this order, using half of the total ingredients each time except where noted otherwise: sweet potato rounds, turnip rounds, spice mix, garlic, onion, lemon rind, cheeses, 3/4 greens, 3/4 coconut cream, 3/4 broth, sweet potato, turnip, greens, onion, garlic, coconut cream, lemon rind, cheese, spice mix, broth, coconut oil

  8. 8

    Bake for 20 minutes. It should be bubbling at the end

  9. 9

    Broil at 425 for 5-7 minutes or until browned.

  10. 10
    Serve and enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1716kcal
% Daily Value *
Total Fat 143g221%
Saturated Fat 117g585%
Sodium 4117mg172%
Potassium 2213mg64%
Total Carbohydrate 85g29%
Dietary Fiber 16g64%
Sugars 19g
Protein 43g86%
Vitamin A 33298 IU
Vitamin C 70 mg
Calcium 882 mg
Iron 9 mg

* This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on the above values and standard brands. This information may vary. Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tried this Recipe? Tag me Today! Mention @EatYourWayClean or tag #EatYourWayClean!

Note

This is a liquidy gratin so don't be surprised to see leftover broth and cream in the pan.

If you can't find turnips with greens, you can substitute 1 cup of chopped swiss chard, spinach, or dinosaur kale

Read it online: https://eatyourwayclean.com/recipe/turnip-gratin/