turnip au gratin
Celebrate the delicate flavor of seasonal eating with this hakurei turnip au gratin. Creamy, tender, and subtly sweet, this dish highlights the unique character of farm-fresh hakurei turnips. Thinly sliced turnips are layered with a simple, savory cream sauce and baked under a golden blanket of melted cheese, transforming fresh local produce into a comforting and satisfying meal or side.
Unlike traditional storage turnips, hakurei turnips are naturally sweet and tender, with a mild flavor that doesn't need heavy seasoning to shine. They're rich in vitamin C, fiber, and important minerals like potassium, and their soft texture makes them perfect for quick, gentle cooking. This recipe brings out the best in them, letting their freshness and natural sweetness take center stage.
Whether you serve this hakurei turnip au gratin alongside a roast, as part of a cozy winter spread, or as a main dish with a crisp green salad, it’s an easy and delicious way to celebrate seasonal vegetables. It's proof that simple, thoughtfully prepared local produce can be every bit as luxurious as a fancy main course.
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turnip au gratin
prep time: 15 min
cook time: 30 min
4 servings
Ingredients for topping
4 slices bacon
1 medium sized onion
1\2 cup walnuts
1\2 cup parsley, dried or fresh
1/2 cup shredded extra sharp cheddar cheese
Ingredients for filling
Salt (for the cooking water)
1 pound hakurei turnips
2 tbsp unsalted butter
12 ounces mushrooms, roughly chopped
hefty pinch of freshly ground black pepper
2 cloves garlic, minced
1/4 tsp ground nutmeg
2 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream
Preparation:
Prep the vegetables. Wash and peel the hakurei turnips if needed (often you can leave the skin on if it's very tender). Slice them into thin rounds, about 1/8 inch thick. Clean the Lion’s Mane mushrooms, tearing them into bite-sized pieces.
Preheat the oven to 475 degrees F.
In large cast iron skillet cook the bacon over medium heat until cooked through and lightly crisp (it will cook a little more in the oven so no need to get it extra crispy) With a slotted spoon remove the bacon from the pan to a paper towel lined plate to drain. Add the onion to the bacon drippings(you should have about 1 tablespoon leftover, if there’s way more than that pour out some and save for future use)
Cook the onion until soft and tender, about 8 minutes Remove from the pan and place in a bowl. Add the walnuts to the same pan and cook, shaking the pan often, until lightly golden, about 5 minutes.
Mix the topping. Add the walnuts to the bowl with the onion and sprinkle in the bacon. Add parsley and cheese. Toss the whole mixture well. Keep to the side.
Wipe out the cast iron (you’ll be using it again).
Bring a large pot of salted water to a boil. Add the turnips and blanch for 3 minutes. Drain in a colander and rinse under cold water to help stop the cooking.
Melt the butter in the cast iron skillet set over medium-high heat. Add the mushrooms, a hefty pinch of salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
Prepare the cream mixture. In a small bowl, mix together ¾ cup heavy cream and ¼ cup vegetable broth (or use all cream if preferred).
Season lightly with salt, pepper, and a pinch of thyme or rosemary.
Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and add the turnips. Sprinkle evenly with the bacon onion mixture.
Place into the oven and bake 15-18 minutes, or until cheese is bubbly.
Let the gratin cool slightly before serving to allow the sauce to thicken. Enjoy!
Substitutions:
For a Vegetarian Version: Omit bacon steps, just use an oil of your choice to brown the onions and walnuts. Otherwise the standard recipe with dairy cheese is vegetarian-friendly.
For a Vegan Version: Use a good melting vegan cheese. And use an unsweetened plant-based cream (such as walnut, cashew cream, oat cream, or a blend of coconut milk + broth for richness without sweetness). If going fully vegan, keep the bake time the same but watch carefully that vegan cheese doesn’t brown too quickly; cover loosely with foil if needed during final bake.
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