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Ingredients
- 5 medium sized turnips, but feel free to throw in a rutabaga
- 3 parsnips
- 10 tablespoons butter
- heavy cream or half and half to cover the roots in the gratin dish
- salt
- pepper
- 1 cup crushed Ritz crackers
Method
- Peel the roots and grate them in a food processor.
- Liberally salt the grated roots and allow them to drain in a colander for at least a half hour. Then, squeeze the water out of the roots until they are dry.
- Melt 4 Tablespoons of butter in a large skillet, and add the roots. Stir for about 10 minutes.
- Place the roots in a large buttered gratin dish. Cover with the cream or half and half so the liquid is almost covering the roots.
- Heat the remaining butter in a skillet, and add the Ritz Cracker crumbs to the skillet. (I crush the crackers with a rolling pin.) Stir for just a few minutes.
- Spread the cracker crumbs over the top of the gratin, dot with the remaining butter, and bake in a 375-degree oven for 30 minutes. Let cool just a bit before serving.
