Rated 5.0 stars by 1 users
Side Dish
4 servings
25 minutes
40 minutes
Chef William Woys Weaver
Bread crumbs, fine
1 1/2 cups turnips (raw) grated
1 1/2 cup Yukon Gold Potatoes (raw) grated
3/4 cup organic green onions, chopped
2 tablespoons organic Italian parsley, minced
1/4 cup unsalted butter, melted
1 cup milk
1/2 cup sour cream
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 cup bread crumbs, fried
Preheat the oven to 375 degrees.
Lightly grease a 9 inch shallow casserole or gratin dish and dust with the fine breadcrumbs.
To prepare the vegetable batter, combine the turnip, potato, green onion and parsley.
Melt the butter and add it to the mixture.
Combine the milk and sour cream with a whisk and fold into the vegetables.
Taste and season with salt and pepper, then pour the filling into the baking dish.
Pat the mixture down with a spatula or spoon so that it is smooth on top.
Scatter the fried bread crumbs evenly over the top.
Bake for 40 minutes. Serve immediately.
