Gratin Of Turnips With Chicory And White Beans

Name: Gratin Of Turnips With Chicory And White Beans
Total time: 1 h 40 min
Yield: Four servings
Cuisine: southern
Ingredients: 1 cup navy beans, soaked in water overnight; 4 medium turnips, peeled and cut in 1/8-inch-thick slices; Olive oil spray; Salt and freshly ground pepper to taste; 2 cups trimmed chicory, steamed; 1 teaspoon dried thyme; 1 cup chicken broth, homemade or low-sodium canned; 2 tablespoons dried bread crumbs

By Molly O'Neill

Total Time: 1 hour 40 minutes
Rating: 3(5)
Comments: Read comments

Featured in: FOOD; The Square Root

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Ingredients

Yield:Four servings

1cup navy beans, soaked in water overnight
4medium turnips, peeled and cut in ⅛-inch-thick slices
Olive oil spray
Salt and freshly ground pepper to taste
2cups trimmed chicory, steamed
1teaspoon dried thyme
1cup chicken broth, homemade or low-sodium canned
2tablespoons dried bread crumbs

Ingredient Substitution Guide

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Preparation

Step 1
Place the beans in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the beans are tender, about 45 minutes. Meanwhile, place the turnips in a medium-size saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat and simmer until half-cooked, about 6 minutes. Drain the turnips and beans.
Step 2
Preheat the oven to 350 degrees. Spray a medium-size gratin dish lightly with olive oil spray. Sprinkling each layer lightly with salt to taste, place half of the beans in an even layer in the bottom of the dish. Top with half of the chicory and then half of the turnips. Sprinkle with pepper to taste and half of the thyme. Repeat layers. Pour the chicken broth over the layers. Sprinkle bread crumbs over the top. Bake for 30 minutes. Serve immediately.