Turnip Gratin

If you like Potatoes Au Gratin, you’ll like this version with turnips. In fact, I think I like this one better.

Turnip Gratin


  • 2 cups heavy cream
  • 3 cloves garlic, smashed
  • 1 bundle thyme
  • Pinch of cayenne
  • Kosher salt
  • 1/2 stick butter, plus extra for baking dish
  • 2 lbs. turnips, peeled and sliced very thin (mandoline works best)
  • 1 1/2 cups grated parmigiano


  1. Preheat the oven to 375 degrees F.

  2. Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.

  3. Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.

  4. Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.

  5. For easier serving, let the dish rest 10 to 12 minutes before serving.

Succulent Bison Roast

I made Succulent Bison Roast


  • 2 lbs. bison tri-tip
  • 2 tablespoons Herbes de Provence (or other spices of your choice)
  • 1 teaspoon dried minced garlic (don’t use fresh or it might burn)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons oil
  • 1 white or yellow onion, sliced
  • 1 each parsnip, turnip and rutabaga, cubed


  1. Preheat oven to 450 degrees Fahrenheit.

  2. Using a knife, carefully slice most of the silver skin off the meat. The silver skin is the thin, white layer covering parts of the roast.

  3. In a small bowl mix together Herbes de Provence, garlic, salt and oil.

  4. Rub the entire roast with the mixture then stick a thermometer into the thickest part of the roast. In a roasting pan, surround the meat with the chopped vegetables. Lightly drizzle the vegetables with oil then put the pan, uncovered, in the oven for 15 minutes.

  5. Reduce oven heat to 300 degrees and cook the meat for approximately 35-45 minutes more, or until the thermometer reaches 140-145 degrees. The meat in the photo, cooked rare, was taken out of the oven at 140 degrees.

  6. Remove the meat from the oven but leave the oven on so the vegetables can continue to cook. Let the meat rest on a cutting board for 15 minutes, uncovered or very lightly covered with foil. Remove the vegetables from the oven, slice the meat thinly, and serve.

Spare Rib Vegetable Soup

I made Spare Rib Vegetable Soup


  • 3 lbs. of beef short ribs
  • Olive oil for browning meat
  • 1/4 cup apple cider vinegar and more for flavoring at the end
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 beets, peeled and cut into 1-inch chunks. Cut off the beet greens and save on the side.
  • 1 large turnip, peeled and cut into 1-inch chunks
  • 1 14.5 ounce can diced tomatoes in juice
  • 2 stalks of celery, chopped
  • 3 carrots, peeled and chopped
  • 1/4 ‚Äì1/ 2 cup roughly chopped fresh dill
  • 1/2 a head of cabbage, shredded


  1. Lightly salt the short ribs. Heat one tablespoon of oil in a stockpot on high heat, and brown the short ribs in batches on all sides. If the pot begins to smoke, turn the heat down to medium.

  2. Remove the browned ribs from the pot.

  3. Add vinegar and stir it around to loosen up any bits on the bottom of the pot. With the heat on medium, add onions and garlic. Brown the onions and garlic then return the meat to the pot and add 10 cups of water, or just enough to cover the ribs. Partially cover and simmer for 2.5 – 3 hours. If needed, add a little extra water to the pot while simmering to keep ribs covered in liquid.

  4. Remove the meat from the pot and cut it off the bone – the meat should be tender and easily pull apart. If there is excess fat or gristle, return what you want to the pot and discard the rest.

  5. Return the meat to the soup pot and add beets, turnip and canned tomatoes.

  6. Simmer with the lid on for 30 minutes. Add the celery, carrots, dill and cabbage. Simmer ten minutes more. Chop the beet greens up and add during the last five minutes of cooking.

  7. Adjust the flavor of the soup with salt and pepper if needed. Drizzle a little apple cider vinegar into the broth to heighten the flavor. The soup will have even richer flavor the day after it is made.