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Categories:Viewed: 106 - Published at: 9 years ago
Ingredients
- 1 cup navy beans, soaked in water overnight
- 4 medium turnips, peeled and cut in 1/8-inch-thick slices
- Olive oil spray
- Salt and freshly ground pepper to taste
- 2 cups trimmed chicory, steamed
- 1 teaspoon dried thyme
- 1 cup chicken broth, homemade or low-sodium canned
- 2 tablespoons dried bread crumbs
Method
- 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.
- 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.
