Beet and Turnip Gratin

  • prep: 20 min
  • cook: 1 hr 20 min
  • total: 1 hr 40 min
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  • servings:
  • Ingredients

    • 9 tablespoons unsalted butter, divided (1 for the skillet, 8 for the sauce)
    • 4 1/2 pounds mixed beets and turnips (I used red, gold and chioggia beets), peeled and sliced thin crosswise (I used an mandolin)
    • 3/4 cup finely chopped shallots
    • 2 teaspoons minced garlic
    • 2 teaspoons chopped fresh thyme
    • Kosher salt
    • Freshly ground black pepper
    • 3/4 cup chicken stock (preferably homemade)
    • 1 tablespoon chopped fresh chives

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 646 % Daily Value *
    • Total Fat: 33 g 50.71%
    • Saturated Fat: 18 g 91.64%
    • Trans Fat: 1 g %
    • Cholesterol: 83 mg 27.71%
    • Sodium: 1873 mg 78.02%
    • Calcium: 180 mg 18.01%
    • Potassium: 60 mg 1.72%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 14.83%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 46 g %
    • Dietary Fiber: 2 g 7.74%
    • Sugar: 5 g
    • Protein: 41 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 25.37%
    • Vitamin C 29.83%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables1
    • Exchange - Lean Meat5
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total5 oz-eq

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