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Turnip Pie with Caramelized Onions
Prep 20min
Total60min
Ingredients12
Servings6
I've always loved making vegetable pies to serve along meat or fish. Like a potato gratin with sweet potatoes or apples, with a cream of mushrooms and fresh herbs, among other variations. With creativity, any basic recipe can become a canvas upon which we can create many variations of dishes that are already great on their own. Turnips are in season and they are a versatile and rich ingredient, they cook quickly and they add a little sweet touch to any recipe. For this pie recipe, I've alternated layers of turnips with carrots, and caramelized onions for another touch of sweetness. The starch from the potatoes holds the pie together so I recommend always adding them to this recipe. Sometimes, I skip the heavy cream for a lighter version, and use vegetable or chicken stock instead. This makes this recipe the perfect vegetarian or vegan dish. You can make this pie ahead of time and simply reheat when you're ready to serve it.
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Ingredients
1 1/2cup heavy cream (or half & half)
1bay leaf
1thyme sprig
2garlic cloves, crushed
2tablespoons oil
2white onions, cut into thin slices
2teaspoons sugar
Salt and pepper, to taste
1/2lb Yukon potatoes, peeled and cut into thin slices
1lb turnips, peeled and cut into thin slices
1/2lb carrots, peeled and sliced
1/2cup grated parmesan cheese
Directions
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1
In a small pot, heat up heavy cream with bay leaf, thyme sprig and garlic. Before boiling, turn off heat and let the cream become infused with herbs.
2
Preheat oven to 375°F.
3
In a frying pan on medium heat, add oil and onion. Sauté, while stirring frequently, until it starts to turn gold. Add sugar and season with salt and pepper. Turn off heat and set aside.
4
In a square baking dish add a layer of potatoes. Add a layer of turnips, one of onions, another one of carrots, and season with salt and pepper. Repeat and finish with a layer of potatoes. Add the heavy cream on top and sprinkle with parmesan cheese.
5
Bake for 40 minutes or until it looks bubbly and the vegetables feel soft when pinched with the tip of a knife. If the surface is browning too quickly, cover with aluminum foil.
6
Remove form oven and let rest a few minutes before serving.
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Add a layer of fresh fennel cut into thin strips to add more flavor.
Add a layer of cheese in between the vegetable layers to make it tastier.
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No nutrition information available for this recipe
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I've always loved making vegetable pies to serve along meat or fish. Like a potato gratin with sweet potatoes or apples, with a cream of mushrooms and fresh herbs, among other variations. With creativity, any basic recipe can become a canvas upon which we can create many variations of dishes that are already great on their own. Turnips are in season and they are a versatile and rich ingredient, they cook quickly and they add a little sweet touch to any recipe. For this pie recipe, I've alternated layers of turnips with carrots, and caramelized onions for another touch of sweetness. The starch from the potatoes holds the pie together so I recommend always adding them to this recipe. Sometimes, I skip the heavy cream for a lighter version, and use vegetable or chicken stock instead. This makes this recipe the perfect vegetarian or vegan dish. You can make this pie ahead of time and simply reheat when you're ready to serve it.
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