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.
1cupcoconut creamabout the amount of cream in one can - can replace with whipping cream
1cupbroth chicken bone broth or vegetable broth for vegetarian
Instructions
Preheat oven to 425
Melt coconut oil in the bottom of cast iron skillet and make sure it evenly coats the bottom of the pan
Wash turnips and separate greens from roots, discarding stemmy parts and root ends
Mandolin the potato and turnips on setting 2, or 1/8 inch thick
Destem thyme and mix with salt, black pepper, and chili powder to make the spice mix
Mince garlic and grate lemon rind
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
Bake for 20 minutes. It should be bubbling at the end
Broil at 425 for 5-7 minutes or until browned.
Serve and enjoy!
Notes
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