Turnip and Kale Gratin. Recipe adapted from Bon Appetit.
Turnip and Kale
Gratin Recipe: Vivian
Howard via Bon Appetit
Difficulty: Moderate
Cook Time: 1 – 2 hours
Servings: 8 Servings
Ingredients:
5 garlic cloves, thinly sliced
2 cups heavy cream
½ teaspoon dried thyme
2 tablespoons unsalted butter, divided
3 medium onions, thinly sliced
Kosher salt
3 bunches Tuscan kale, ribs and stems removed, leaves torn
4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces
3 large eggs, beaten to blend **used 4 eggs to avoid one egg left in a carton
4 ounces Fontina cheese, grated (about 1 cup) **subbed in total of 6 oz. Cabot Seriously Sharp Cheddar
1 ounce Parmesan, finely grated (about 1 cup) ** in place of Fontina & Parmesan
8 ounces day-old white country-style bread, cut into ½-inch pieces **Omitted
Freshly ground black pepper
Recipe Preparation:
Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.
Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.
Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.
While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.
Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13x9" baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.
Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.
My deviations are noted in bold italics
Prep Time: 1 –
2 hours, not all hands onDifficulty: Moderate
Cook Time: 1 – 2 hours
Servings: 8 Servings
Ingredients:
5 garlic cloves, thinly sliced
2 cups heavy cream
½ teaspoon dried thyme
2 tablespoons unsalted butter, divided
3 medium onions, thinly sliced
Kosher salt
3 bunches Tuscan kale, ribs and stems removed, leaves torn
4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces
3 large eggs, beaten to blend **used 4 eggs to avoid one egg left in a carton
4 ounces Fontina cheese, grated (about 1 cup) **subbed in total of 6 oz. Cabot Seriously Sharp Cheddar
1 ounce Parmesan, finely grated (about 1 cup) ** in place of Fontina & Parmesan
8 ounces day-old white country-style bread, cut into ½-inch pieces **Omitted
Freshly ground black pepper
Recipe Preparation:
Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.
Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.
Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.
While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.
Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13x9" baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.
Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.
My deviations are noted in bold italics
Prep Time: 10
MinutesDifficulty: Easy
Cook Time: 20 Minutes
Servings: 8 Servings
Ingredients
12 whole Large Eggs
Salt And Black Pepper
1/4 cup Grated Parmesan Or Romano Cheese **I omitted
1/2 cup Grated Cheddar Or Monterey Jack Cheese (more to taste) **I increased to ¾ cup
2 dashes Hot Sauce, Optional
2 Tablespoons Butter
1 whole Medium Onion, Halved And Sliced Thin
1 whole Baked Potato, Cooled And Diced **I omitted
2 cups Torn Kale Leaves Or Whole Spinach Leaves **I omitted; I used all of my kale in turnip kale gratin
2 whole Jarred Roasted Red Peppers, Sliced Thin **I omitted
1/4 cup Chopped Green Or Black Olives **I omitted
Salsa for topping, optional **It’s a usual topper for me.
Instructions
Preheat the oven to 375 F.
Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)
In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale and stir to cook about 1 minute. Finally, add the roasted red peppers and olives and stir until everything is hot.
Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.
Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit.
NOTE: Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers. Have fun!
Egg Loaf **Keto Souffle' Recipe: Kim Staines
My deviations are noted in bold italics
Prep Time: 10 minutes **I allowed cream cheese and butter to soften at room temp instead of microwaving
Difficulty: Easy
Cook Time: 15 minutes **I cooked for 30 minutes
Servings: 9 Servings
Ingredients:
8 large eggs (room temperature)
8 oz cream cheese, softened
4 Tablespoons butter, softened
1 Tablespoon cinnamon
1 Tablespoon vanilla
1/4 Cup + 2 Tablespoons Swerve Confectioners (or powdered erythritol) **I used 1/6 cup total erythritol
Instructions
Preheat oven to 375.
Combine all ingredients, mixing in a bowl with a stick blender or mixer; or a food processor until fully blended. NOTE: mixture will be thin like water. Pour mixture into buttered square baking dish. (I used a 10" x 10" pan)
Bake for approximately 15 min or until edges brown and center is set. Allow to cool slightly before cutting.
Nutrition Info (Per Serving) Calories: 199
Protein: 7.4g
Fat: 17.1g
Carbs: 1.9g
Fiber: .5g
Net Carbs: 1.4g
NOTE: Nutrition info indicated does not include sugar alcohols (erythritol) since they are not counted in net carbs.
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