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Turnip and Mustard Green Gratin

Total Time1 hour
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 9x12 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