If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This side has appeared on our Thanksgiving table for almost 35 years, and is a favorite of adults and kids alike. Linda Olney's recipe, included in the Time Life Good Cook series, is the inspiration for this dish that I have tweaked to be more appealing to the crowd that professes a dislike of turnips. Salting the vegetables prior to assembling the recipe leeches the bitterness out of the roots, and the substitution of Ritz cracker crumbs to top the gratin adds a delicate sweetness. - Bevi —Bevi
Food52 Review: This Root Gratin is fantastic, creamy and earthy with a buttery crisp topping. I especially like how the parsnips add a sweet root vegetable flavor throughout. The half and half was delectable, however, you could easily enrich with heavy cream and/or a little nutty Gruyère. Definitely a keeper, this recipe makes a delicious accompaniment to any roasted meat and is tasty warmed up the next day! - Lapadia —lapadia
Serves 10 to 12 modestly
- 5 medium sized turnips, but feel free to throw in a rutabaga
- 3 parsnips
- 10 tablespoons butter
- heavy cream or half and half to cover the roots in the gratin dish
- 1 cup crushed Ritz crackers
- Peel the roots and grate them in a food processor.
- Liberally salt the grated roots and allow them to drain in a colander for at least a half hour. Then, squeeze the water out of the roots until they are dry.
- Melt 4 Tablespoons of butter in a large skillet, and add the roots. Stir for about 10 minutes.
- Place the roots in a large buttered gratin dish. Cover with the cream or half and half so the liquid is almost covering the roots.
- Heat the remaining butter in a skillet, and add the Ritz Cracker crumbs to the skillet. (I crush the crackers with a rolling pin.) Stir for just a few minutes.
- Spread the cracker crumbs over the top of the gratin, dot with the remaining butter, and bake in a 375-degree oven for 30 minutes. Let cool just a bit before serving.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side