Gratin Of Turnips With Chicory And White Beans
- Total Time
- 1 hour 40 minutes
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
260 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 15 grams protein; 591 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
or if chicory is not available, add a layer of sliced zucchini. canned cannelloni beans are fine don’t spare the dry herbs