Turnip gratin

The turnip is an ancient root vegetable that is making a comeback today thanks to the diversity of its varieties and its nutritional qualities. Indeed, the turnip is low in calories and rich in fibre, vitamin C and potassium, making it an ally for digestion and vitality. It contributes to satiety and promotes intestinal transit.
In the kitchen, turnips can be used in many different ways: in soups, gratins, purées, roasted in the oven, glazed in a pan with a little honey, or in traditional dishes such as pot-au-feu. Here, we suggest cooking them in a gratin.

Ingredients (serves 4)

2 Columbus eggs
50g flour
120g butter
2 tablespoons fresh cream
salt, pepper
600g turnips
½ litre milk
70g grated Emmental cheese

Preparation

Peel the turnips. Cut them into rounds and blanch them for 4 minutes in boiling salted water. Drain and refresh them.
Melt 40 g of butter in a casserole dish, add the turnips, season with salt and steam (with the lid on) for 20 minutes over a low heat.
Generously butter a gratin dish.
Preheat the oven to 240°C.
Melt 50g of butter in a saucepan. Add the flour and mix with a spatula until the mixture is smooth. Continue mixing until the mixture thickens slightly. Add the cold milk. Season with salt and pepper. Continue mixing over low heat until the sauce thickens.
Separate the egg yolks from the whites. Set aside the egg whites for another use.
In a salad bowl, mix the egg yolks with the fresh cream.
Remove from the heat and add the egg mixture to the sauce, whisking vigorously.
Put the sauce back on low heat and add the grated Emmental cheese. Stir until the cheese has melted and blended into the sauce.
Arrange the turnips nicely in the gratin dish and cover with sauce.
Place the dish under the grill until the top is golden brown.