June 19, 2011

White Hakurei Turnip Gratin

Posted by Laura

This week at the farm share I picked up some hakurei turnips. These turnips are quite bitter if eaten alone, but delicious if cooked right (and the benefit to these little guys is that they are packed with Vitamin C). So, I decided to make this white hakurei turnip gratin. Sounds fancy huh? My grandmother always said "If you can read, you can cook" and this is actually a very simple recipe full of deliciously heavy ingredients like butter, cream and cheese....yuuum.

Here are the "official" ingredients (click here for the full recipe)

1 Tbs. butter
1 bunch of white Hakurei turnips
1 tsp dry thyme
3/4 tsp salt
1/4 tsp fresh ground pepper
1/8-1/4 tsp cayenne pepper
1/2 cup heavy cream
1/2 cup chicken stock
1/2 cup grated parmesan cheese

Here's my version
-1 Tbs butter
-1 bunch of white hakurei turnips (unpeeled, topped and tailed, chopped into 1/4" sections)
-Some sea salt
-Some fresh ground pepper
-1/2 cup light cream (same stuff I use for my coffee)
-1/2 cup homemade chicken stock (from the freezer)
-Some grated parmesan cheese

Melt 1 Tablespoon butter in a non-stick 12 inch skillet.

Add chopped hakurei and sauté for a few minutes.

Add salt and pepper.

Add light cream and chicken stock - reduce heat, cover and cook until hakurei is soft (about 15 minutes). 

Remove the cover and cook to reduce the liquid (about 5 minutes)

Top it off with a thin layer of grated parmesan cheese, cook only until cheese has melted (about 2 minutes).

Serve hot and enjoy!


  1. Hi Laura, I made your version of the recipe last night and yummy it was! Thank you for posting that =)