Subj : BH&G 3376
To   : All
From : Dave Drum
Date : Tue Jul 20 2021 10:28:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turnips, Greens & Pearl Onion Gratin
 Categories: Greens, Vegetables, Cheese, Dairy, Breads
      Yield: 6 Servings
 
  1 1/2 lb Turnips, peeled and cubed *
    1/2 c  Frozen pearl onions
      3 tb Butter
      3 tb All-purpose flour
    1/2 ts Salt
    1/4 ts Ground black pepper
    1/4 ts Ground nutmeg
      2 c  Whole milk, half & half, or
           - light cream
    1/2 c  Shredded white cheddar
           - cheese
  1 1/2 c  Soft bread crumbs
      2 tb Butter; melted
 
  Remove stems and any bruised leaves from the greens. Wash
  thoroughly in cold water; drain well. Chop the leaves
  into rough, wide ribbons. (You should have about 6 cups
  packed greens.)
  
  In a 6 quart Dutch oven cook the greens, covered, in
  salted boiling water for 4 minutes. Add the turnips; cook
  for 6 to 8 minutes more or until the greens are tender
  but still vibrant-colored and turnips are tender. Add the
  pearl onions; return to a boil just to thaw the onions.
  Drain greens, turnips, and onions well in a colander; set
  aside.
  
  Set oven @ 375ºF/190ºC.
  
  In the same Dutch oven melt the 3 tablespoons butter.
  Stir in the flour, salt, pepper, and nutmeg. Add milk all
  at once. Cook and stir over medium heat until thickened
  and bubbly. Remove from heat; add shredded cheese,
  stirring until melted. Gently stir in the cooked greens
  mixture, making sure greens are evenly dispersed.
  Transfer to a 2-quart baking dish.
  
  In a small bowl stir together bread crumbs and the 2
  tablespoons melted butter. Sprinkle over the turnip
  mixture. Bake about 20 minutes or until bubbly and crumbs
  are golden brown.
  
  FROM THE TEST KITCHEN: If turnips come with greens
  attached, use them for a portion of the greens in this
  recipe.
  
  MAKE-AHEAD DIRECTIONS: Prepare as directed through Step
  3; except do not preheat the oven. Cover with plastic
  wrap; chill for 2 to 24 hours. Let stand at room
  temperature for 30 minutes. Set oven @ 375ºF/190ºC.
  Continue as directed in Step 4.
  
  Makes: 6 servings
  
  Better Homes & Gardens | May 2016
  
  MM Format by Dave Drum - 28 May 2016
  
  Uncle Dirty Dave's Archives
  
    8 ounces sturdy greens: turnip, kale, and/or mustard
 
MMMMM

.... I'm conflicted about whether pigs should be pets or SPAM,

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