From Vegetarian Cooking for Everyone
Serves 4 modestly
1 garlic clove and butter for the dish
1 cup half-and-half
6 thyme sprigs
1 bay leaf
3 large leeks, white parts only, cut into 1/4 inch rounds
1 1/2 pounds turnips, sliced into 1/4 inch rounds or half rounds
2 oz blue cheese, crumbled
1. Preheat the oven to 375 degrees. Rub a 2 quart gratin dish with the garlic, then with butter.
2. Heat the half-and-half with the remains of the garlic, 2 sprigs of thyme, and the bay leaf. When it’s close to boiling, turn off the heat and set aside.
3. Cook the leeks in 2 quarts of boiling salted water for 2 minutes. Scoop them out and put them in a bowl. Add the turnips to the water and cook for 4 minutes, then drain.
4. Layer the vegetables in the dish, intersperse the remaining thyme sprigs among them, season lightly with salt and pepper, and add the blue cheese. Pour the half-and-half through a strainer over the top.
5. Bake, uncovered, until the cream is absorbed and the top is browned, about 30 minutes.
Ann’s note: I used the scallions from our share in place of the leeks.
Submitted by Ann Tilley