Turnip Gratin

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Fantastic! Love turnips but they usually have a blah taste. Made this recipe for company and it was a HUGE hit. In fact, I passed the receipe along. Thank you Anne.....you ROCK!

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Awesome recipe! My friend gave me a ton of turnips and i searched for new ideas for turnips. I like to use them with roasts especially venison but never considered gratin. Tremendous flovor here i would have to say better than potatos. Theres another recipe for puree which is also great. Enjoy those turnips they're a very versatile vegetable. I would have to say all of Anne's recipes are pretty darn good though.

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I HATE HATE turnips, but since I am living low carb these days, I thought I'd try this recipe. Yes, it's high in fat, but for low carbers, perfect! It was ABSOLUTELY delicious! I added raw onion rings on top of the turnip but other than that, stayed true to the recipe. FANTASTIC!! I do highly recommend you taste the milk while the thyme and salt steep. It's very important to make sure the salt is just right. Doing that kind of grossed me out at first, but when I took the first taste, I immediately understood why she says to taste it. This is a new Thanksgiving side dish!!!!

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First, I really like Anne, 2nd I really did not like this dish at all, 3rd hubby said it was good. All that being said this was the first time I ever had turnips and really didn't care for them although I love turnip greens. Therefor the 3 stars between hubby and I.

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This is a fantastic recipe--however I made several changes to "lighten it up" and use ingredients I already had on hand. I substituted soy milk for the cream, and used Italian seasonings because I did not have thyme. I also reduced the butter by slightly more than half. Also, used cracked black pepper that I added to the milk and sprinkled the top of the gratin with dried parsley before baking. Finally, I used Jarlsberg cheese in place of the Parmesan. I know that I deviated pretty far from the original recipe, but I just wanted to let you know that it is possible to play around with the ingredients and still get a lovely dish! The result was delicious! Thank you Chef Burrell for this great recipe.

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We were given turnips and I didn't know what to do with them. I was off work the other day and happened to tune into Anne's episode using turnips. Made the whole meal from this episode for my husband's birthday and every dish was exceptional. We had never tried turnips and this was great. I did not change the recipe and the flavor was superb. Will definitely serve again.

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WOW - what an amazing and fun side dish. This is a terrific change from the usual potato dishes. I served last night for a dinner party and the guests all raved about them (and asked for the recipe. The cheese was perfect, in my opinion. I agree with Anne's recommendation to let the dish sit (covered for a little time after baking so that it sets better for serving. [If I have time the next time, I will try cutting out rounds with a food mold and then reheating slightly for a splashy presentation.] This is a winner and I will be serving it often.

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Sorry but the cheese in this recipe should be re-thought. It is to oily when it melts into the gratin. While I do think turnips as a gratin dish is a good idea the cheese made it taste bad. Plus, it is very expensive. I didn't like this dish, but I'll try turnips again some other day.

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Absolutely, hands down, the most amazing recipe. The flavor that comes from the fresh thyme cooked in the cream is insanely good. The flavor is just phenomenal.

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A friend brought this dish using your recipe to our family Christmas gathering. it was outstanding. I picked turnips from our garden today and I'm preparing it for family tonight. Thanks for a terrific recipe for turnips. Even the people who "hate' turnips loved it.