Turnip Gratin + Roasted Vegetable and Ricotta Crostini

Recipes by Farmers’ Chef Stacy Murphy

Turnip Gratin

Turnips, peeled and sliced very thinly (preferably using a mandolin)
1 cup minced shallots
2 garlic cloves, minced
Sprig of thyme
2 tablespoons olive oil
1 pint heavy cream
2 cups grated gruyere cheese
S&P

Heat oil in a medium pan over high heat, then add onions and turn heat down to medium. Sweat onions until translucent. Add sprig of thyme and garlic, and sauté for a couple more minutes. Remove thyme. Add heavy cream and reduce over medium heat for 5 minutes. Season to taste.

Preheat oven to 325 degrees. Spray baking pan. (The smaller the pan, the thicker the gratin.) Ladle in enough cream from the turnip/cream mixture to cover the bottom. Then add a single layer of the turnips, then add more cream, and sprinkle with cheese. Continue until you are out of turnip. As you go, be careful not to use up all of one ingredient until you are finished layering. Ration accordingly!

Bake gratin, uncovered, for a minimum of 45 minutes. The amount of time will depend on the thickness of your gratin. If the top starts to brown too much, cover with foil. Once the turnips are tender and the cheese is browned remove from oven and let it set for 30 minutes before digging in.

 

Roasted Vegetable and Ricotta Crostini

For the roasted vegetables (reserve greens from broccoli and root veg for ricotta spread):
Carrots, peeled and cut on bias ¼ inch thick
Broccoli stems and florets, cut into small bites
Radishes, quartered
Asparagus, tips sliced off
Head of romaine lettuce

For the anchovy vinaigrette (will be tossed with roasted veg):

4 anchovies
1 shallot
1 small garlic clove
½ cup fresh lemon juice
1 cup olive oil

For the ricotta spread:
1 pound whole milk ricotta
2 shallots, minced
2 garlic cloves, minced
Greens from broccoli and all the root vegetables
¼ cup fresh basil, torn small
2 tablespoons fresh mint, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, sliced
1 tablespoon olive oil

Make the roasted vegetables: Preheat oven to 450 degrees. Toss carrots, broccoli, and radishes with ¼ cup olive oil and sea salt. Roast for 20 minutes, or until tender and beginning to brown.

Preheat a grill. Toss asparagus in oil and salt and grill stalks over high heat, turning over a time or two until tender.

Slice romaine in half lengthwise, keeping the heart intact. Make sure to clean and thoroughly dry. Season the inside with salt and a little olive oil. Grill over high heat for a minute per side or until tender.

Blot off excess oil from asparagus and cut stalks into one inch pieces on the bias. Blot the romaine as well, and cut into small pieces.

Toss all the roasted and grilled vegetables together.

Make the anchovy vinaigrette: Put all ingredients except the oil in a food processor and blend until smooth. With the motor running, slowly add oil and then season to taste.

Make the ricotta spread: Clean and finely chop the reserved greens (not the herbs). Dry well. Heat oil in a pan set over a high flame, add shallots, and turn down to medium heat. Add garlic. Cook for a minute and add the greens. Sauté until just tender. Mix sautéed ingredients and the chopped fresh herbs in with the ricotta, and season with salt and pepper to taste.

Serve: To serve, spread the ricotta on crostini or toast points. Top with some of the room temperature vegetable mixture and sprinkle with sea salt!