Gratin of Leeks and Turnips


I first had this dish during a sweet autumn sojourn in Provence. Paired with a slice of country bread and a glass of Cotes du Rhone, it made a perfect lunch. We followed it with dessert of the first fresh local pears of the season.


2 lbs leeks, cleaned, washed and cut into 3 inch pieces
1 lb turnips, washed and cut into 2 inch pieces
2 eggs
1 tablespoon Dijon mustard
4 tablespoons sour cream
1/4 cup walnuts, finely chopped
3 oz grated cheese (parmesan, gruyere, comté or emmental)
1/2 teaspoon butter
Salt and freshly ground pepper

Yield: 4 servings


Preheat oven to 400 F. Steam (or cook in water) the leeks and turnips for about 15 minutes. Butter a gratin dish and spread the drained vegetables in it. Break the eggs in a bowl. Add mustard and whisk well. Add cream, half of the walnuts and mix well. Season to taste and pour on top of vegetables. Sprinkle with the remaining half of the walnuts and the grated cheese, and put in oven for 15 minutes or until the top is nicely golden. Serve immediately.