Serious Eats: Recipes

Cook the Book: Turnip and Potato Gratin

This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever it is you're in the market for. Today's recipe (or should I say, "this evening's recipe," as it's a little later than usual) again gives you something to look forward to, since, like yesterday's winter greens entry, it stars an ingredient that usually rolls around in winter--turnips. This Turnip and Potato Gratin makes good use of the root vegetables, so be sure to bookmark it for later. The recipe follows after the jump, but first a couple of tips from Parsons.

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