Turnip Root and Green Gratin

Deep Run Roots

I made this hoping my kids would enjoy this more stuffing-like application of turnips, since they're not usually fans. Let's see how this goes...

I found this recipe here: https://gottobenc.com/inspirations/turnip-root-and-green-gratin/

Captions

[00:04]: hi guys and welcome to another episode
[00:08]: of cooking the books with Heather and
[00:10]: today we are working from deep run
[00:13]: routes for the in Howard's cookbook and
[00:15]: we are gonna make turnip root and green
[00:17]: gratin we're gonna go ahead and get
[00:21]: started I'm just going to try and do as
[00:22]: much at the same time as I can I'm not
[00:25]: entirely prepared but this includes
[00:28]: caramelizing onions parboiling some
[00:34]: turnip roots and then wilting the greens
[00:39]: and steeping some cream and all of that
[00:43]: kind of takes some time so we're gonna
[00:46]: get as much done at once as we can so
[00:49]: I'm gonna start with melting this butter
[00:54]: in a pan to caramelize my onions medium
[01:03]: heat he said medium she said this will
[01:10]: take about 30 minutes so we'll see I've
[01:17]: got my onions my onions are already pre
[01:21]: sliced it seems like a lot of onions to
[01:24]: go in that pan but they'll cook down an
[01:25]: awful lot pre sliced halved and then cut
[01:31]: with the grain so she doesn't say it has
[01:35]: to be super thin or thick or anything
[01:37]: just sliced so I went with my gut here
[01:41]: so we're just letting this butter melt
[01:47]: in the meantime I'm going to get some
[01:50]: water boiling on the other side of the
[01:53]: stove so that we can par boil our turnip
[02:00]: roots which I have already cut into
[02:05]: about a half inch dice as suggested she
[02:09]: says we need about 2 cups of these two
[02:12]: to three medium ones I had to kind of
[02:16]: large ones I'm pretty sure this is a
[02:18]: little bit more than two cups but the
[02:23]: other thing I need to do is to get my
[02:26]: cream steeping so I've got the cream
[02:30]: already here I'm just going to pour it
[02:34]: in this pot back here try to do a lot it
[02:39]: Watts here but you know she's got my
[02:42]: cream in the pot just and I need to add
[02:50]: dried thyme I also need to add some
[03:02]: sliced garlic which I don't have ready
[03:04]: yet so I'm not gonna turn the heat on
[03:07]: until I get that in there
[03:09]: but I'm gonna get my onions in here
[03:17]: first but it looks like my pans pretty
[03:21]: much ready for them I'm gonna go ahead
[03:22]: and put my onions in here and we also
[03:30]: need to put some salt with you
[03:34]: right so we're gonna keep a good eye on
[03:39]: these and she says if they start to just
[03:42]: stick to the bottom or the pan starts to
[03:45]: look dangerous it starts to look too
[03:48]: dark or whatever you can add some water
[03:51]: to it and then you can cook the water
[03:53]: out so these are going to take a while
[03:56]: I've got my water coming up to a boil
[03:59]: here a little bit slowly because I still
[04:01]: need to slice my garlic to put in my
[04:05]: cream and that has to steep for about 30
[04:07]: minutes so I'm going to go slice my
[04:08]: garlic and keep an eye on all this be
[04:11]: right back so I'm putting my sliced
[04:15]: garlic in with the thyme and cream and
[04:20]: then I'm going to turn that on we don't
[04:21]: want it to boil we just want it to be
[04:23]: warm and steep so that's my goal here
[04:27]: we're going to heat it up to just under
[04:29]: a simmer straw I'm gonna go you just
[04:34]: start at 5 at medium heat and keep an
[04:37]: eye on it so it does not boil onions
[04:42]: you're gonna take a while they're
[04:43]: starting to you know sizzle and so now
[04:46]: I'm ready to go ahead and get an ice
[04:49]: back set up so that I don't overcook my
[04:51]: turn up roots and so I'm gonna do that
[04:57]: and turn this up so it gets to boiling
[05:01]: get my ice back
[05:02]: that's most my bowl of ice water is set
[05:08]: up here to shock the excuse me turnip
[05:12]: groups after they oil for two to three
[05:14]: minutes two to three minutes just to get
[05:20]: them sort of par cooked before we put
[05:23]: them in with this so this is a
[05:30]: lot of free cooking things before we put
[05:34]: them in the oven but kind of a lot of
[05:38]: work but it's supposed to be really good
[05:40]: so we'll see I've got this that I'm
[05:45]: going to use to take them out put them
[05:49]: in here and then when I'm done here take
[05:52]: them out here she does to say say to use
[05:56]: a larger pot than this so I'm probably
[05:58]: going to do this in two batches so that
[06:01]: I don't overcrowd the pan so it doesn't
[06:04]: come back up the boiling as fast as it
[06:06]: should so you know I don't look funny
[06:12]: now we're just waiting okay that water
[06:16]: is boiling really good so I'm going to
[06:18]: put about half of these in here let it
[06:30]: go for two to three minutes this first
[06:35]: batch has been about two and a half
[06:37]: minutes probably so I'm gonna dump these
[06:39]: in the ice bath to stop their clicking
[06:43]: put the rest of them in the boiler
[06:54]: and what those go for two or three
[06:56]: minutes
[06:58]: I can start to smell the thyme from the
[07:01]: cream when I stir it so that's good it's
[07:03]: not boiling but it's kind of starting to
[07:07]: form a little bit of a spin on the top
[07:10]: which means it's heating up so I think
[07:13]: we're good I'm gonna keep an eye on it
[07:14]: make sure it doesn't boil and just stay
[07:17]: sort of just below a simmer and my
[07:20]: onions are cooking they're not browning
[07:24]: it all yet but this takes a while so
[07:30]: this has been in another two and a half
[07:33]: to three minutes so I'm going to go
[07:35]: ahead and put these in the ice bath but
[07:36]: the other ones I'm going to drain these
[07:45]: once they're all cool I'm going to drain
[07:47]: them and dry it let them dry so that's
[07:52]: what we do now the Queen to the burner
[08:11]: [Music]
[08:14]: we are going for a deep chestnut brown
[08:18]: on these onions and so it is taking a
[08:22]: while I think we're you know starting to
[08:25]: get there there are some brown patches
[08:27]: but it's nowhere near done I think we're
[08:31]: probably about 20 minutes since we put
[08:36]: them in the in the pan so we'll see how
[08:38]: long it actually takes the bottom of the
[08:46]: pan is you know sticking and it's gonna
[08:48]: be burning soon so I'm gonna add some
[08:51]: water like sheep like Vivian suggest and
[08:55]: scrape up all those bits one thing about
[09:02]: that is now you have to cook out that
[09:04]: water that you added but better than
[09:07]: burning probably I think once we cook
[09:13]: out the water I'm gonna call these done
[09:15]: I really don't want to burn them seems
[09:21]: like a bit there bit more onions than
[09:24]: she said you should end up with but
[09:27]: caramelized onions are always good so
[09:30]: maybe my medium onions were a little bit
[09:32]: larger than her medium onions
[09:42]: so about five minutes we're gonna move
[09:44]: the cream off of the heat because it
[09:48]: will be done
[09:48]: steeping for 30 minutes and all it has
[09:53]: to do is cool for us to be able to
[09:54]: combine it with an egg and the rest of
[09:58]: this stuff so we'll just let it cool
[10:00]: until we're ready okay starting to get
[10:04]: some a little bit of sticking on the
[10:06]: bottom
[10:07]: I think we've cooked out most of the
[10:09]: water so I'm going to just take these
[10:12]: and put them in the bowl that they
[10:14]: started in because we're going to reuse
[10:17]: this pan to wilt the turnip greens so I
[10:27]: had to buy my turnip greens and roots
[10:30]: separately so I don't know right now I
[10:37]: couldn't find any turnip roots with the
[10:39]: greens attached but I'm stuck it's going
[10:44]: to melt a little more butter in this pan
[10:47]: and leave it on medium heat I just
[10:51]: washed the greens I put them in a sink
[10:54]: of water like I do most of my greens and
[10:57]: I pulled the leaves off of the thick
[11:02]: stems kind of like I do for collards
[11:05]: just so we don't have to worry about the
[11:07]: thick stem parts and he says four cups
[11:13]: and you wilt this in this pan now down
[11:16]: to about a cup so but I didn't bother
[11:19]: chopping them because once we cook them
[11:26]: in the pan and wilt them down we're
[11:29]: gonna chop them up after there
[11:32]: a little bit so that's an awful lot of
[11:36]: greens in this little pan might want to
[11:41]: take a few out and add them in after it
[11:43]: wilts down a little bit
[11:49]: turnip greens we don't eat an awful lot
[11:52]: they're a little bit more bitter than
[11:54]: collards usually but it's nice to use
[11:58]: the whole thing if you get you know
[12:01]: couldn't get them together and they're
[12:03]: very helpful just like most greens
[12:06]: so diversify the diet is always a good
[12:10]: thing hopefully this will make it a
[12:13]: little bit more palatable with Dolf
[12:15]: cream and the cheeses and bread and egg
[12:19]: and all that you see they wilt down
[12:22]: pretty quickly so I'm gonna also
[12:28]: supposed to put some salt in here with
[12:30]: these greens and so I think these are
[12:36]: wilted enough and I'm just going to turn
[12:38]: off the heat this is the last thing we
[12:41]: have to do on the stove to pre cook
[12:42]: anything and I'm just going to put these
[12:45]: back in the same measuring measuring cup
[12:51]: that I had them in before and let them
[12:54]: cool a little bit before I run my knife
[12:56]: through them but we're ready to put
[13:06]: together the turnip root and green
[13:08]: grotta and so we're gonna start with one
[13:10]: egg I've got a huge bowl I've got all my
[13:12]: stuff almost right here it's a lot of
[13:15]: stuff so I'm gonna just whisk up this
[13:18]: egg and I'm gonna add the cream that had
[13:26]: cooled for quite a while and we don't
[13:28]: need to strain out anything so I'm just
[13:31]: gonna put it all in
[13:35]: garlic slices and all there we go
[13:48]: excuse the noise and just mix this up
[13:55]: all right so now I'm going to put the
[13:57]: salt and pepper in here was one of those
[14:01]: who are maining salt so I had to do a
[14:03]: little calculation okay salt and pepper
[14:11]: and then we have some fontina cheese
[14:15]: that I graded on a box grater and we
[14:20]: have Parmesan cheese that I created with
[14:24]: a microplane and then so this is the
[14:30]: caramelized onions just putting all that
[14:37]: in there and I'm gonna stir that up a
[14:42]: little bit before I add the bread it's
[14:46]: got some crusty bread that I sliced that
[14:51]: I diced into 1/2 inch cubes much like
[14:56]: the turnips and now I'm going to add the
[15:02]: turnips in here the roots and for the
[15:07]: greens I still need to run my knife
[15:09]: through them so I have that here I had
[15:13]: way too much stuff to do all that I have
[15:16]: that all over here but so these are just
[15:19]: the greens that we wilted down before
[15:23]: and I'm just gonna sort of get them
[15:27]: chopped up just a little bit so they're
[15:29]: not you know huge
[15:34]: ball of greens in your mouth and put
[15:39]: this in here too and that is everything
[15:41]: that goes in here we're gonna mix all
[15:50]: this up and let it sit for at least 10
[15:55]: minutes before we bake it I have the
[15:57]: oven preheated at 375 degrees and you
[16:08]: bake it uncovered for 45 minutes so it
[16:13]: will be nice and crispy crusty brown on
[16:16]: top but should be nice and creamy in the
[16:21]: middle so I've got my baking dish
[16:24]: she says a 2 to 3 quart baking dish that
[16:29]: we have used some of the butter to
[16:32]: butter the inside so I'm just going to
[16:34]: dump all of this gloppy mess as she
[16:37]: calls it in here and we're gonna let it
[16:39]: fit for at least 10 minutes before we
[16:44]: stick it in the oven that could be
[16:47]: letting it sit for a little while just
[16:49]: lets the bread kind of soak up the cream
[16:54]: there we go luckily it fit all right
[16:59]: we'll see you when it's all done
[17:02]: [Music]
[17:13]: on this episode of cooking the books
[17:16]: with Heather you watch me make the
[17:18]: turnip root and green gratin from deep
[17:21]: run roots Vivian Howard's cookbook and I
[17:26]: really enjoyed this
[17:28]: my husband enjoyed this I was hoping my
[17:31]: kids would enjoy this as a you know a
[17:34]: way to get more vegetables in them but
[17:37]: sad to say not so much it was it was it
[17:46]: was an easy recipe it was not too hard
[17:49]: but it does require several steps of I
[17:54]: believe let me check
[17:57]: yeah you you blanch the roots and you
[18:00]: blanch the the greens and so used to pre
[18:06]: cook those before they go in so that's
[18:08]: sort of an extra step you have to have
[18:13]: the the bread cut up but that's not too
[18:15]: bad didn't require too much extra
[18:17]: equipment you have to grate some cheese
[18:19]: because fontina doesn't come pre grate
[18:22]: it and you probably shouldn't buy a pre
[18:24]: pregrated cheese anyways I do for other
[18:30]: things but pre grated cheese has things
[18:33]: on it to keep it from clumping and it's
[18:36]: not anyway
[18:38]: it's convenient but fontina doesn't come
[18:41]: pre so you have to do that step and it
[18:45]: bakes you have to let it sit for a
[18:47]: little while it bakes for a little while
[18:49]: but I think for a great side dish this
[18:55]: would be good on a on a holiday table
[18:58]: you know it's a good vegetable but also
[19:01]: kind of carb heavy side dish because of
[19:05]: the bread it's it's impressive I think
[19:10]: most people would like this so if you
[19:16]: enjoyed watching me cook this
[19:18]: please hit the thumbs-up button and
[19:20]: subscribe and come back to watch me cook
[19:24]: something else
[19:25]: [Music]