Seasonal farm-to-table eating has never tasted so good! Cookbook author Diana Rodgers offers more than 100 recipes in The Homegrown Paleo Cookbook (Victory Belt Publishing, 2015). Not only does Rodgers deliver healthy, delicious recipes, she also offers advice to help anyone—whether living in the suburbs, the country or a cramped city apartment—maintain balance through a connection with their food and lifestyle choices. The following recipe for a turnip, beet and carrot gratin tastes best in early spring.
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This is a lovely, earthy twist on potatoes gratin. It is a rich side that goes equally well with lamb or fish and a lightly dressed salad. I like to eat leftovers for breakfast with an over-easy egg. I usually use golden beets for this recipe, but any combination of beets would work well, and red beets would make for an intense color combination. You can also skip the beets altogether and just use more turnips.
Notes: If you can’t find hakurei turnips, you can substitute another turnip, but the flavor will be more bitter (hakurei turnips are very sweet). You can also try other root crops, like rutabagas, in this dish.
Primal Spring Turnip, Beet and Carrot Gratin Recipe
• 2 teaspoons ghee, melted
• 3 medium to large hakurei turnips, sliced very thin, divided
• 1/3 cup minced fresh parsley, divided
• 1 yellow onion, sliced very thin, divided
• 1 teaspoon sea salt, divided
• 2 medium beets, peeled and sliced very thin
• 1 carrot, peeled and sliced very thin
• Pinch of cayenne pepper
• 1/2 cup half-and-half or canned, full-fat coconut milk
• 2/3 cup grated Parmesan cheese (optional)
1. Preheat the oven to 450 degrees F. Grease the bottom of a gratin dish or other baking dish with the ghee.
2. Spread half of the turnip slices across the bottom of the baking dish in an overlapping layer.
3. Top the turnip layer with a sprinkle of parsley, half of the onion slices, and a pinch of salt.
4. Add a layer of beets, followed by more parsley, the remaining onion slices, and a pinch of salt.
5. Add the carrot slices. Sprinkle this layer with a pinch of cayenne, more parsley, and a pinch of salt.
6. Finish with the remaining turnips.
7. Cover the baking dish and bake for 20 minutes.
8. Pour in the half-and-half and continue baking, covered, for 20 minutes.
9. Remove the cover, sprinkle with the Parmesan cheese, if using, and bake, uncovered, for 15 more minutes, until browned.
||Omit the dairy. Use coconut oil instead of the ghee.|
||Omit the dairy and cayenne. Use coconut oil instead of the ghee.
More from Homegrown Paleo
This excerpt has been reprinted with permission from The Homegrown Paleo Cookbook by Diana Rodgers and published by Victory Belt Publishing, 2015. Purchase this book form our store: Homegrown Paleo.