An inexpensive dish, Navets au Gratin (nah-vay oh gra-tan) is easy to prepare and quite delicious. Serve as a light vegetable lunch or as an accompaniment to meat or poultry.
1 oz. plus
1 teaspoon butter, cut into small pieces
2 lb. small turnips, peeled and sliced
1 large onion, thinly sliced and pushed out into rings
2 garlic cloves, crushed
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley
4 fl. oz. chicken stock
2 tablespoons dry white breadcrumbs 2 oz. Parmesan cheese, grated
Preheat the oven to fairly hot 375 F (Gas Mark 5, 190CC).
With the teaspoon of butter, lightly grease a medium-sized ovenproof dish.
Place about one-third of the turnip slices on the bottom of the dish. Cover with half of the onion rings and half of the garlic. Sprinkle over half of the salt, pepper and parsley. Cover with another third of the turnip slices and then with the remaining onion rings, garlic, salt, pepper and parsley. Put the remaining turnip slices on top. Pour over the chicken stock and dot the remaining butter over the top.
In a small bowl, combine the bread-crumbs and grated cheese, mixing with a fork until they are well blended. Sprinkle the mixture evenly over the top of the vegetables.
Place the dish in the centre of the oven and bake for 45 to 55 minutes, or until the turnips are tender but still firm.
Remove from the oven and serve immediately.