Gratin Of Turnips With Chicory And White Beans
Published January 23, 1993
- Total Time
- 1 hour 40 minutes
- Rating
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Ingredients
1 cup navy beans, soaked in water overnight
4 medium turnips, peeled and cut in ⅛-inch-thick slices
Olive oil spray
Salt and freshly ground pepper to taste
2 cups trimmed chicory, steamed
1 teaspoon dried thyme
1 cup chicken broth, homemade or low-sodium canned
2 tablespoons dried bread crumbs
Nutritional analysis per serving (4 servings)
45 grams carbs; 2 milligrams cholesterol; 260 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 11 grams fiber; 591 milligrams sodium; 15 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the beans in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the beans are tender, about 45 minutes. Meanwhile, place the turnips in a medium-size saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat and simmer until half-cooked, about 6 minutes. Drain the turnips and beans.
- Step 2
Preheat the oven to 350 degrees. Spray a medium-size gratin dish lightly with olive oil spray. Sprinkling each layer lightly with salt to taste, place half of the beans in an even layer in the bottom of the dish. Top with half of the chicory and then half of the turnips. Sprinkle with pepper to taste and half of the thyme. Repeat layers. Pour the chicken broth over the layers. Sprinkle bread crumbs over the top. Bake for 30 minutes. Serve immediately.
Private Notes
Comments
or if chicory is not available, add a layer of sliced zucchini. canned cannelloni beans are fine don’t spare the dry herbs