Rooting for Rutabagas

A casserole for the holiday table

Miller Union's chef Steven Satterfield is known for his harvest-driven menus and for elevating low-country favorites to match his sophisticated cooking style. But what gets us truly excited about the Atlanta chef is his knack for turning misunderstood root vegetables into sides that steal the show. In this winter gratin, the sweet-sharp notes of peak-season turnips and rutabagas get a flavor boost–and added richness–from cream, thyme and golden bread crumbs.

Recipe adapted from Steven Satterfield, Miller Union, Atlanta

Turnip And Rutabaga Gratin
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Chef Steven Satterfield's root vegetable gratin recipe from Miller Union restaurant in Atlanta
Servings
6
side-dish servings
Ingredients
  • 1 medium rutabaga (about ¾ pound), peeled and thinly sliced
  • 1 teaspoon thyme leaves
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, plus more for buttering the baking dish
  • 1 medium purple turnip (about ¾ pound), peeled and thinly sliced
  • 2 cups bread crumbs, preferably homemade
  • 1 cup chicken stock, preferably homemade
  • 1 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
Directions
  1. Preheat the oven to 450˚ and lightly butter an 8-by-8-by-2-inch baking dish.
  2. Arrange a thin, even layer of the rutabaga slices across the bottom of the dish. Sprinkle with a pinch of thyme, salt and pepper, then dot with tiny pats of the butter. Arrange a thin, even layer of turnip slices over the rutabaga. Sprinkle with thyme, salt and pepper and dot with more butter. Continue the layering process, alternating between the rutabaga and turnip, until the dish is approximately two-thirds full and all the vegetables have been included.
  3. Season the bread crumbs with salt and black pepper and spread over the vegetables. Pour the chicken stock and cream over the bread crumbs; press down on the bread crumbs gently to absorb the liquids. Drizzle with the olive oil.
  4. Bake until the gratin is golden brown and the vegetables in the center of the dish are tender when poked with a paring knife, about 35 minutes. Remove the gratin from the oven and let rest for 20 minutes, then serve.
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