Description
The season began very tasty and healthy, native-Russian root vegetable - turnips! Many familiar gratin made from potatoes, today I want to offer you to cook a gratin of turnips. This gratin is unlikely adavit someone ravnodushen, not even big fans of turnips. It turns out surprisingly tasty! Delicate, soft, creamy inside and a crispy, browned outside. The lemon zest and cilantro give flavor to the dish, making it more fragrant and fresh.
Ingredients
-
Turnips
3 шт
-
Butter
40 г
-
Roll
3 ломт.
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Cilantro
1/2 пуч.
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Cream
200 мл
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Lemon peel
1 ч. л.
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Flour
3 ст. л.
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Salt
-
Cheese
1 ломт.
-
Milk
200 мл
Cooking
Peel the turnip and cut into thin slices. The base of the turnip may taste bitter, better to cut it more. Boil turnips until tender in boiling, salted water
In a saucepan melt 30 g of butter oil. Add the flour, fry it in butter, stirring with a spatula, until Golden brown and nutty aroma.
Slowly pour warmed cream and milk. You can use just milk, but I wanted to make the taste even more creamy. Cook, stirring with a whisk until sauce is smooth. Salt to taste
In the form put a single layer of turnips, pour it with sauce, then a layer of turnips and sauce again, and so on until all the ingredients. The top layer should be sauce.
In the bowl of a blender put just a little dried up loaf without crusts, coriander, lemon zest and grind to breadcrumbs. I prefer not very finely.
Sprinkle gratin with aromatic breadcrumbs and finely chopped slice of cheese. 10g of butter to slice and put on top of gratin
Bake gratin for about 10-15 minutes until Golden brown at a temperature of 220S on mode top-bottom plus Convention.
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