Root Veggie Gratin

Root Veggie Gratin

Makes 4 servings.

2 tablespoons butter
1 bunch Red Dog kohlrabi
1 bunch Red Dog hakurei turnips
1-2 cloves of garlic, minced
1 cup Gruyere cheese, or a cheese of your choice, grated
½-1 teaspoon fresh or dry herbs (such as thyme, rosemary, and sage combined)
¼ cup heavy cream
¼ cup bread crumbs
2 tablespoons parmesan cheese, grated
2 tablespoons olive oil
Salt and pepper to taste

Preheat oven to 375°F.

Peel and thinly slice kohlrabi roots.

Thinly slice turnips with a knife or mandolin (no need to peel them).

In a large bowl, mix the sliced roots with some salt, pepper, 2 tablespoons olive oil and minced garlic. (If you have a mortar and pestle, you could also make the garlic into a paste and mix with the olive oil before tossing with the roots.)

Melt butter in an 8-10” skillet and begin layering. Start with a layer of turnips and then cheese, herbs, and a dash of heavy cream. Repeat the layering process until the last root layer.

Combine the parmesan cheese and bread crumbs and sprinkle over the top of the gratin. Finish assembling with a drizzle of garlic oil, or olive oil.

Place in the oven until golden brown, about 30-40 minutes until fork tender. Enjoy!