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with Tom Willey

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Dilled Gratin of Turnip and Carrot

Adapted from Marian Morash’s The Victory Garden Cookbook
2 cups grated Turnips
salt & freshly ground pepper
7 Tbls. butter
3/4 cup fresh bread crumbs
2 cups grated Carrot
1/2 tsp. sugar
1 Tbls. chopped fresh Dill
3/4 cup heavy cream

Sprinkle the grated turnip with salt and set aside for 30 minutes. Meanwhile, melt 3 tablespoons butter, sauté bread crumbs, and set aside. Squeeze water from turnips; combine with grated carrot. Melt 4 tablespoons butter in a sauté pan and add turnips, carrots, and sugar. Turn heat to low, cover, and cook for 10 minutes, stirring occasionally. Uncover; stir in dill and salt and pepper to taste. Put turnip-carrot mixture in a buttered 1- quart oven-proof dish. Pour on cream and top with the buttered bread crumbs. Bake in a preheated 350 degree F. oven for 30 minutes or until brown and bubbly. Top with grated cheese, if desired. Serves 4-6.

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