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Turnip and Kale Gratin by

Tags: onion, kale, turnip


2-3 Veggie Box garlic cloves, thinly sliced
1 cup heavy cream
1/4 tsp dried thyme
2 Tbsp unsalted butter, divided
1/2 Veggie Box onion, thinly sliced
Kosher salt
1 bunch Veggie Box kale, ribs and stems removed, leaves torn
Veggie Box turnips (about 1 pounds total), trimmed, peeled, cut into -inch pieces
1 large egg, beaten to blend
1/2 cup (2 oz) Fontina, provolone, gouda, or other melty cheese, grated
1/2 cup (0.5 oz) Parmesan, finely grated (about 1/2 cup)
4 oz day-old bread, preferably a crusty kind, cut into 1/2" pieces


Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let simmer 30 minutes. Meanwhile, heat 1 Tbsp butter in a large skillet over medium-low then add onions, season with salt, and cook, stirring occasionally. Add a splash of water if onions begin to stick to pan, until caramelized and amber colored. Transfer to a large bowl and let cool. Wipe out skillet. Heat remaining 1 Tbsp butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 58 minutes; transfer to bowl with onions. While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions. Preheat oven to 375. Whisk eggs, cheese, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13x9" baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 4050 minutes. Let rest 10 minutes before serving.

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