Thanksgiving tables are almost always adorned with a variety of potatoe dishes. Rather than preparing potatoes au gratin I looked for a combination of those fall vegetables that bring the flavor and satiation that potatoes would give in a dish like this. What I came up with is a savory take on butternut squash, which has been combined with the ordinary turnip to bring it to new heights. Reminiscent of a sweet potato dish, this recipe gives you all that you are looking for without being laden with carbohydrates. And coming in at a modest 7.5 grams net carbohydrate per serving you can certainly enjoy this dish guilt free. A sure crowd pleaser. I hope you enjoy.
Herbed Butternut Squash and Turnip Gratin
Ingredients:
3 cups turnips, peeled and sliced 1/8" thick
3 cups butternut squash, peeled and sliced 1/8" thick
1 cup heavy cream
1 Tbsp. unsalted butter, softened
3 cloves garlic, minced fine
1 tsp. dried rosemary, finely minced
1/2 tsp. ground sage
1 tsp. dried thyme, chopped
2 Tbsp. fresh parsley, chopped
vegetable spray
salt and pepper to taste
Preheat oven to 400'.
Both the turnips and the butternut squash can be easily peeled with a vegetable peeler. Trim the top and bottom of the turnips. Cut the turnips into 1/8" thick slices. Boil the turnips for 3 to 4 minutes, drain and pat dry with a paper towel. Set aside.
Peel the butternut squash. Carefully cut it in half lengthwise. Scoop the seeds out of the squash and set aside. (You can clean and roast them later for a snack.) Cut the squash into 1/8" thick slices and cut the longer slices in half or to about the same size as the turnip slices.
In a small bowl combine the minced garlic, rosemary, ground sage and thyme with the softened butter and work into paste with a fork. Season with salt and pepper if desired.
To build the gratin begin by lightly coating the bottom and sides of a medium size au gratin casserole dish or a 9" x 9" casserole dish with vegetable spray. Make a single layer of butternut squash by shingling them. Dot the top with a little of the herbed butter, sprinkle with a few tablespoons of cream and a bit of parsley. Shingle the turnips next and dot with herbed butter. Add a few tablespoons of heavy cream and sprinkle with parsley. Continue making layers in the same manner until the squash and turnips are used. Pour in the rest of the heavy cream across the top. Gently shake dish to make sure the cream is distributed to the bottom.
Cover with aluminum foil and bake for 30 minutes. Remove cover and continue to bake another 25 minutes or until the vegetables are tender and the cream has been absorbed. The top should be golden brown with darker brown spots. Let rest for 10 minutes to set.
Nutrition Facts
10 Servings
Amount Per Serving
Calories 130.0
Total Fat 10.1 g
Saturated Fat 6.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.9 g
Cholesterol 35.7 mg
Sodium 38.5 mg
Potassium 276.4 mg
Total Carbohydrate 10.1 g
Dietary Fiber 2.6 g
Sugars 1.5 g
Protein 1.5 g
I am already salivating at this one, I love both squash & turnips so this is perfect. Turnips are what the old Celts & Brits ate before the potato was brought to Europe by the explorers.
................... OTC: Claritin & Benadryl
Anne
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