Turnip Gratin
Turnip Gratin
Let’s get cheesy! Almost any vegetable can be prepared gratin style, and this version is so tasty, you won’t miss the carbs.
Servings: 6 servings
Calories: 169.8kcal
Ingredients
- 2 large turnips (about 1 lb.)
- 3/4 cup unsweetened macadamia milk or almond milk
- 1/4 cup heavy cream, plus extra if needed
- 1 clove garlic, crushed
- 1 tsp. fresh thyme leaves
- 1/4 tsp. nutmeg (freshly grated if possible)
- 1 serving Savory Chicken Soup Keto Chow
- 2 Tbsp. unsalted butter
- 3 oz. gruyere cheese, grated or substitute cheddar or Swiss Cheese
Instructions
- Preheat the oven to 350℉ and generously butter a 9-inch round baking dish.
- Bring a pot of water to a boil and add the turnips whole. Cover and let boil eight to ten minutes, or until a knife pierces the outside of the turnips without much resistance.
- Drain and cool under cold water.
- Trim the ends of the turnips, peel, and cut them in half lengthwise.
- Lay the cut side of the turnips on the cutting board and slice them crosswise into 1/4-inch pieces.
- In a small pan, bring the milk, cream, fresh thyme, garlic, and nutmeg to a simmer. Remove from the heat and stir in the Keto Chow until smooth. Set aside.
- Spread a spoonful of the sauce on the bottom of the baking dish, then make two layers of sliced turnips over the sauce. Spread a layer of sauce over that and sprinkle with half of the grated cheese.
- Continue layering until the turnips are all used. Put any remaining sauce on top and add the rest of the shredded cheese. If there isn’t enough sauce to cover the turnips, pour a little heavy cream over them before you add the cheese. Turnips don’t absorb much liquid, so they don’t need more than a tablespoon or two of cream.
- Cover the dish tightly with foil and place on a rimmed baking sheet in case the sauce boils over. Bake for about 30 minutes, or until turnips start to feel tender when pierced with a knife.
- Uncover the dish and return to the oven for another 20-30 minutes, until the gratin is bubbling, the cheese is browned, and the turnips are completely tender.
- Let the gratin rest for ten minutes before serving.*
Notes
*You can refrigerate leftovers and reheat in the oven at 350℉ for about 20 minutes.
Nutrition Facts
Turnip Gratin
Serving Size
1 serving
Amount per Serving
Calories
169.8
% Daily Value*
Fat
12.5
g
19
%
Saturated Fat
7.5
g
47
%
Trans Fat
0.4
g
Polyunsaturated Fat
0.65
g
Monounsaturated Fat
3.62
g
Cholesterol
39
mg
13
%
Sodium
344
mg
15
%
Potassium
419.14
mg
12
%
Carbohydrates
6
g
2
%
Fiber
2.2
g
9
%
Sugar
3
g
3
%
Sugar Alcohol
0.04
g
Net Carbs
3.78
g
Protein
9.7
g
19
%
Vitamin A
438.31
IU
9
%
Vitamin C
33.24
mg
40
%
Calcium
348.33
mg
35
%
Iron
0.71
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1serving | Calories: 169.8kcal | Carbohydrates: 6g | Protein: 9.7g | Fat: 12.5g | Saturated Fat: 7.5g | Polyunsaturated Fat: 0.65g | Monounsaturated Fat: 3.62g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 344mg | Potassium: 419.14mg | Fiber: 2.2g | Sugar: 3g | Vitamin A: 438.31IU | Vitamin C: 33.24mg | Calcium: 348.33mg | Iron: 0.71mg | Sugar Alcohol: 0.04g | Net Carbs: 3.78g
