Agriculture Reference
In-Depth Information
Slice the turnips and potatoes as thinly as you can, ideally using a mandoline or Japanese
slicing tool. Toss the vegetables with the salt and place them in rough layers in the gratin
dish. Don't worry about arranging them; you'll be stirring them later. Bake until softened,
20 to 30 minutes. Stir with a spatula every 10 minutes, making sure the bottom layer
doesn't scorch.
Pour the cream over the potatoes; it should come just to the top layer without covering
it. Distribute the cheese over the top and bake until the cream thickens and the top is
browned, about 30 minutes. Serve hot.
Sweet Potato-Prosciutto Souffle
This recipe is best with the pale gold sweet potatoes that are frequently labeled
"yams." They are a little less sweet and much drier and starchier than the dark or-
ange ones. These souffles are not the delicate little darlings you may have feared.
They can even be made in advance and frozen, and they'll still puff up.
6 SERVINGS
Heat the oven to 375 degrees. Put the sweet potato on a baking sheet and bake until it
is easily pierced to the center with a knife, about 1 hour. Set aside until cool enough to
peel. Peel the potato and puree the flesh in a food processor. Reserve 2/3 cup of the puree.
Leave the oven on. (You can save the rest for up to 1 week, tightly covered and refriger-
ated.)
Generously butter six straight-sided 1/2-cup ramekins or individual souffle molds.
