My new favourite vegetable is the yellow turnip or rutabaga, swede (from Swedish turnip). It is a root vegetable that originated as a cross between the cabbage and the turnip. The first known printed reference to the rutabaga comes from the Swiss botanist Gaspard Bauhin in 1620, where he notes that it was growing wild in Sweden. It is often considered to have originated from Scandinavia or Russia. Finns cook rutabagas in a variety of ways; roasted to be served with meat dishes, as the major ingredient in the ever popular Christmas dish Swede casserole ("lanttulaatikko"), as a major flavor enhancer in soups, uncooked and thinly julienned as a side dish or in a salad, baked, or boiled. Swedes and Norwegians cook rutabagas with potatoes, sometimes with the addition of carrots for color, and mash them with butter and cream or milk to create a puree called "rotmos" (Swedish, literally: root mash) and "kålrabistappe" (Norwegian). Onion is occasionally added. In Norway, kålrabistappe is an obligatory accompaniment to many festive dishes, including smalahove, pinnekjøtt, raspeball and salted herring. In Wales, a similar dish produced using just potatoes and rutabagas is known as "potch".In Scotland, rutabagas and potatoes are boiled and mashed separately to produce "tatties and neeps". (source:wikipedia)
This time I decided to use this delicious turnip in a gratin together with potatoes as a side dish with entrecôte and red wine sauce.
4 pieces of entrecôte each 200-250 g
1 garlic clove and 1 twig rosemary per 2 slices of meat
1-2 tablespoons butter
600 g potato
200 g yellow turnip
15 g butter
400 ml cream
125 g emmentaler cheese
250 ml red wine
50 ml brown veal stock
30 g cubed, cold butter + 1/2 teaspoon
Preheat the oven to 180°C-ra. Butter a gratin form or small forms and rub with a garlic clove if desired. Peel potato and yellow turnip and slice with a help of a mandoline about 3-4 mm thick. Place 3 rows of potato on the bottom of the form, season with salt, pepper and nutmeg. Put 2 rows on yellow turnip on it, season and pour some cream over it. Repeat the process as long as the vegetables are all used. Season, pour cream over it and grated cheese. Bake for 45-50 minutes, or 20-25 if you use small forms. For the sauce melt 1/2 a teaspoon of butter and sautee chopped shallot, add red wine and veal stock, reduce by half, season with salt and pepper, and stir in the cold butter. Get the meat at least 2 hours before cooking out of the fridge. Heat a little olive oil and fry the dried meat slices from both sides for 1-1 1/2 minutes per side. Add garlic clove, rosemary, butter and sprinkle the molten butter over the meat. Set aside for 5-10 minutes. Serve with butter sauteed carrot, yellow turnip chips and broccoli.
I submit this post to the WHB created by Kalyn from Kalyn's Kitchen, who passed it on to Haalo, of Cook (almost) Anything At Least Once, this time hosted by Chris from Mele Cotte.