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The Art of Eating's Turnip Gratin 

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[Photograph: Caroline Russock]

The gratin has the ability to elevate even the most humble of vegetables, even the oft overlooked turnip. This Turnip Gratin from Edward Behr's The Art of Eating Cookbook smothers sweet, thinly sliced turnips in a very special béchamel. Instead of the standard that's always rich but often a little bland, this version calls for a slow cooked béchamel that's infused with onion, clove, bay leaf, and ham. When baked together with the slices of turnip until bubbly, then finished with a shower of breadcrumbs and butter under the broiler, the gratin is kind of magical. It's sweet and creamy with background notes of pork, onion, and sweet cloves.

Why you should make this: Turnips are vastly underappreciated vegetables and this gratin gives them the royal treatment.

Next time we might think about: We wouldn't be opposed to topping the gratin with a handful of grated Parmesan just before the final broil.

Adapted from The Art of Eating Cookbook by Edward Behr. Copyright © 2011. Published by University of California Press. Available wherever books are sold. All Rights Reserved.

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