Turnip and Mustard Green Gratin
Servings 4
Ingredients
- 2 lbs purple top turnip, peeled and thinly sliced (800g)
- 1 lb mustard greens, stems removed, roughly chopped (200g)
- 2 tbsp vegan butter
- 1 onion, thinly sliced (175g)
- 2 cloves garlic, minced
- 1 cup any unsweetened plant-based milk
- 1 cup vegetable broth
- 2 tbsp all-purpose flour
- 1 tsp dried thyme (1 tbsp fresh)
- salt and pepper to taste (1 tsp salt ; ½ tsp pepper)
- ½ cup nutritional yeast
- ¼ cup breadcrumbs for topping whole wheat panko
Instructions
- Preheat oven to 375℉
- In a large skillet, melt the vegan butter
- Add sliced onion and garlic, sauteeing until the onion is soft and translucent, about 5 min.
- Stir in the flour, and cook for another minute
- Gradually whisk in the milk and broth. Bring mixture to a simmer, stirring constantly until it thickens slightly
- Add the thyme, salt and black pepper, then mix in nutritional yeast.
- Layer half of the sliced turnips in a greased baking dish. Spread half of the mustard greens over the turnips.
- Pour half of the sauce over the greens, then repeat layers with the remaining turnips, mustard greens, and sauce.
- Sprinkle breadcrumbs evenly over the to for a crispy crust
- Cover the dish with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes, or util the turnips are tender and the top is golden brown
Notes
Use a mandoline if possible to thin slice your veggies. Thin as possible is best.
I used a 9×12 baking dish.
The next time I make this I will probably double the sauce (milk, broth, and flour). It was delicious the way it was but I think the flavors would absorb and blend a bit more.
To un-veganize: use regular butter, milk, and cheese
