Gratin of Turnips, Carrots and Bechamel.

Do you have some turnips or rutabagas and you aren't sure what to do with them? Step on up to this flavorful side dish.

Ingredients

12 ounces turnips, peeled and thinly sliced in a food processor (or by hand)
8 ounces carrots, peeled and thinly sliced in a food processor (or by hand)
1 small onion, diced
Quick Bechamel Sauce (see below)
salt and pepper
grated parmesan
bread crumbs or panko
Quick Bechamel:
1/2 C milk
1/2 C vegetable stock
1/2 small onion, diced
1/4 t each of thyme, oregano, parsley
3 T butter
1.5 T flour

9 inch square

Directions

First, the quick Bechamel. Saute the onions in the butter until they are translucent, add the herbs. Add the flour and stir until it is absorbed. Stir in the milk and stock and cook until thickened, stirring often. Set aside.

Now, the gratin.

Preheat oven to 375. Toss the turnips and carrots in a bowl with some olive oil, salt and pepper.

Saute the onion in some olive oil and add to the turnip mixture. Add the Bechamel and mix together. Spoon into a baking dish, top with panko and parmesan and bake until bubbly and brown on top, about one hour.

75 minutes