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Saturday, February 16, 2013

For all you turnip lovers

Photo and text by KARA DiCAMILLO/ecoRI,org News contributor

Do you think the dead of winter and frozen ground means that there aren’t any local vegetables? You might want to visit a farmers market if you think that’s the case. This past weekend I made a trip to the Mount Hope Farm Farmers Market in Bristol and was thrilled when I saw how many vegetables were being offered. It was actually hard to choose what to buy for my recipe.

Wishing Stone Farm had some beautiful red carrots that were similar in size to baby carrots. I paired them with turnips from my CSA to make this au gratin side dish. It will definitely be your new winter comfort food.


Carrot and Turnip Au Gratin

Makes 4 servings
Half pound of carrots, peeled and sliced into 2-inch sections
2 large turnips, peeled and sliced into 2-inch sections
Half cup of half & half
2 ounces of gorgonzola
1 clove of garlic, minced
1 teaspoon of rosemary, minced
Salt


Freshly cracked pepper
Preheat oven to 375 degrees. Bring a pot of salted water to a boil and add the carrots and turnips. Once they are fork tender, about 5-7 minutes, drain and transfer to a baking dish greased with olive oil.

In a small saucepan over low heat, heat the half & half and half (1 ounce) of the gorgonzola. Add the garlic, salt, pepper and rosemary, whisking so the mixture doesn’t burn. Once the gorgonzola has melted and the sauce has thickened slightly, pour over the vegetables and then top with the remaining gorgonzola. 

Bake until it is bubbling and golden brown, about 20 minutes.