You have to feel a little bad for the good old turnip, it gets a pretty bad rap. If you are English, the most you know about the humble root is that it was Baldricks favorite thing vegetable on the comedy series Blackadder. Shame really, because it tastes great, and is an excellent source of vitamins. It has a pretty mellow slighty sweet taste.

I have cooked turnips a bunch of different ways (from roasting, to glazing thin turnip slices), but never done a gratin before.

I wish I could claim this turnip dish as my own. I really do. It was bloody incredible, however it isn’t my doing. The clever lass Holly Smith, over at Cafe Juanita came up with this one, and I thank her for it.

I was flicking through a back copy of Gourmet magazine, and was really impressed with the write up (well, recipes really) on her. Danika and I have eaten at Juantia, and love the food there, so to find a few recipes from her in one of my favorite magazines was a real treat. I picked up the mag whilst our kitchen reno had just started, and had been hankering after cooking this dish for a while. Holly Smith has a great way with food. Simple food, cooked perfectly and presented well. Nothing fussy, just perfect pairings and great combinations of flavors. Reminds me somewhat of the dishes that come out of  River Cafe in London. Holly cooks amazingly well, and has a really cute son, a little older than Drake. What can I say, I am a fan.

So, with the kitchen in a state where I can use the range, I decided to finally get around to cooking this gratin. I didn’t have enough turnips, Madison Market was in short supply, so I added in a few parsnips into the mix. This is the first time I cooked this dish, so I have no idea what it would taste like with just turnips, but the result with parsnips in too was amazing. This is easily my favorite way of eating the humble turnip.

The whole thing was remarkably simple to make, and a is a bloody good excuse for buying a Japanese mandolin (slicer) if you don’t own one already. They are as cheap as anything, and really great at making paper thin slices of just about anything.

Since this isn’t my recipe I cannot go writing the method, however it is online here: http://www.epicurious.com/recipes/food/views/240249

And the halibut cheeks…. Really simple to be honest. Season with salt, and pan fry them in olive oil for a couple of minutes a side.

This gratin would honestly work much better with meat. It has a great richness, which would pair really well with some beef, lamb or venison.