Turnip and Onion Au Gratin

This is a pretty good approximation of potatoes au gratin, without the potato. If you have somebody who doesn't eat potato (freaks), make this for them. It's tasty! Not much else to say on it. Going to be a little of a recipe hiatus, since we're starting the cleanse Monday. I've started a separate journal geared toward that. Comment with your email address if you would like access. I'll continue to post on this journal as well, just in a limited way.

Bottom Line 4.3 Stars (Turnips just aren't potatoes)

Turnip and Onion Gratin

1/2 pound turnips, peeled and grated
1 onion, chopped fine (small-medium)
2 teaspoons cornstarch
1/4 cup plus 1 tablespoon freshly grated Parmesan
1/3 cup heavy cream

In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375°F. oven for 25 to 30 minutes, or until the top is golden.