Taffiny Elrod

Mar 18, 2021 · min read

Turnip Gratin

Let’s get cheesy! Almost any vegetable can be prepared gratin style, and this version is so tasty, you won’t miss the carbs.

Pin Recipe

Prep Time 30

Cook Time 1

Total Time 130

Course Main Dish

Servings servings

Calories 169.8kcal

Ingredients

2large turnips (about 1 lb.)
3/4cupunsweetened almond milkor macadamia milk
1/4cupheavy creamplus extra if needed
1clove garliccrushed
1tsp.fresh thyme leaves
1/4tsp. nutmeg (freshly grated if possible)
1servingSavory Chicken Soup Keto Chow
2Tbsp.unsalted butter
3oz.Gruyère cheeseor substitute cheddar or Swiss Cheese, grated

Instructions

Preheat the oven to 350℉ and generously butter a 9-inch round baking dish.
Bring a pot of water to a boil and add the turnips whole. Cover and let boil eight to ten minutes, or until a knife pierces the outside of the turnips without much resistance.
Drain and cool under cold water.
Trim the ends of the turnips, peel, and cut them in half lengthwise.
Lay the cut side of the turnips on the cutting board and slice them crosswise into 1/4-inch pieces.
In a small pan, bring the milk, cream, fresh thyme, garlic, and nutmeg to a simmer. Remove from the heat and stir in the Keto Chow until smooth. Set aside.
Spread a spoonful of the sauce on the bottom of the baking dish, then make two layers of sliced turnips over the sauce. Spread a layer of sauce over that and sprinkle with half of the grated cheese.
Continue layering until the turnips are all used. Put any remaining sauce on top and add the rest of the shredded cheese. If there isn’t enough sauce to cover the turnips, pour a little heavy cream over them before you add the cheese. Turnips don’t absorb much liquid, so they don’t need more than a tablespoon or two of cream.
Cover the dish tightly with foil and place on a rimmed baking sheet in case the sauce boils over. Bake for about 30 minutes, or until turnips start to feel tender when pierced with a knife.
Uncover the dish and return to the oven for another 20-30 minutes, until the gratin is bubbling, the cheese is browned, and the turnips are completely tender.
Let the gratin rest for ten minutes before serving.*

Notes

*You can refrigerate leftovers and reheat in the oven at 350℉ for about 20 minutes.

Keyword Chef Taffiny Elrod, Savory Chicken Soup

Photos by Sarah DeYoung

Nutrition Facts

Turnip Gratin

Serving Size

1 serving

Amount per Serving

Calories

169.8

% Daily Value*

Fat

12.5

Saturated Fat

7.5

Trans Fat

0.4

Polyunsaturated Fat

0.65

Monounsaturated Fat

3.62

Cholesterol

Sodium

344

Potassium

419.14

Carbohydrates

Fiber

2.2

Sugar

Sugar Alcohol

0.04

Net Carbs

3.78

Protein

9.7

Vitamin A

438.31

Vitamin C

33.24

Calcium

348.33

Iron

0.71

* Percent Daily Values are based on a 2000 calorie diet.

Taffiny Elrod

Keto Chef

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.