Turnip and Onion Gratin
|5||tbsp||butter or margarine|
|1||lb||Turnips (peeled and diced)|
|3||tbsp||Ener-G White Rice Flour|
|1⁄2||cup||Ener-G Bread Crumbs|
Peel and dice onions. Boil in rapidly boiling water for 5 minutes. Remove. Drain and refresh under cold water. Heat butter and oil in wok or heavy skillet over medium heat. Add onions and cook. Stir occasionally until lightly browned (about 5 minutes). Add chicken broth and bring to simmer. Add bay leaf and thyme. Cover and cook 30 minutes. Add turnips and simmer. Stir occasionally. Cook until tender. When pieces with knife (about 20 to 25 minutes). Remove vegetables with slotted spoon and set aside. Discard bay leaf. Combine cooking liquid with enough milk to measure 2 cups. Melt 3 tablespoons butter in saucepan over low heat. Whisk in Ener-G White Rice Flour and let foam 3 minutes without coloring. Stir constantly. Whisk in cooking liquid and stir over medium high heat until sauce comes to boil. Reduce heat. Simmer. Stir occasionally until reduced about 1/3 (about 20 minutes). Preheat oven to 400 degrees F. Continue simmering sauce for 20 minute. Strain. Add turnips and onions to sauce. Return to skillet. Sprinkle with Ener-G Bread Crumbs and dot with 1 tablespoon butter. Bake until heated through (about 20 minutes).