You do something to me! It was so unexpected when it happened. Caught totally off guard, I find I just can’t get enough of my new love! There are so many ways to use these little gems, and this recipe is perfect for a breakfast or brunch. Full of cheese, eggs, kale, cream and bread cubes it is a meal by itself, or if you prefer, with something simple from the grill. Turnips have the added benefit of not being a carbohydrate. They have less than half the calories of potatoes or sweet potatoes; and can easily be swapped out in recipes. So you can literally eat them with abandon!

TURNIP AND KALE GRATIN

INGREDIENTS:

• 5 cloves garlic, thinly sliced
• 2 cups heavy cream
• 1 teaspoon fresh thyme leaves (lemon thyme is wonderful)
• 2 tablespoons unsalted butter, divided
• 3 medium onions, thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 3 bunches kale, ribs and stems removed, leaves torn (you can use any type of kale, I find Tuscan and Red Russian particularly good)
• 6-8 medium turnips, trimmed, and cut into 1/2 inch cubes (I don’t peel mine, however if you do feel free)
• 3 large farm-raised eggs, beaten
• 1 cup Fontina cheese, grated (about 4 ounces)
• 1 cup pecorino cheese, grated (about 1 ounce)
• 2 cups day-old bread such as ciabatta, cut into 1/2 inch pieces

INSTRUCTIONS:

1. In a medium pan, bring garlic, cream and thyme to a simmer over medium heat. Reduce heat to low and continue to simmer for 30 minutes. Let cool.
2. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-low. Add onions, season with salt and cook, stirring occasionally until they turn a nice light amber color, about 20-30 minutes. Add a splash or two of water if they start to stick to the bottom of your pan. Transfer to a large bowl and let cool. Wipe out skillet.
3. Heat remaining 1 tablespoon of butter in same skillet. Working in batches, add your kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, about 5 minutes. Add to bowl with onions.
4. While kale is cooking, cook turnips in a large pot on well-salted water until crisp tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain and pat dry. Transfer to the bowl with onions and kale.
5. Preheat oven to 375 degrees F. Whisk eggs, Fontina cheese, pecorino cheese, and cooled cream mixture in a large bowl to combine. Add onion and kale mixture, along with bread; season with salt and pepper. Transfer to a 8 x 8 casserole dish and bake uncovered until well browned, 40-50 minutes. Let rest 10 minutes before serving. Gratin can be assembled 12 hours ahead. Cover and chill.

Serves 6

“The best things happen unexpectedly.”