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.
This book can be purchased from the Mother Earth Living store: Homegrown Paleo.
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.