Turnip and Carrot Gratin with Dijon Béchamel Sauce

Turnips are one of those classic root vegetables that tends to leave you wondering what to do with them… In France, turnips are often used in Winter soups, but their fleshy white texture also makes them well suited for layered gratins like the one. This dish is creamy and comforting, with only a fraction of the carbs of a potato gratin.

Get ready to love turnips!

This Turnip and Carrot Gratin with Dijon Béchamel Sauce is a simple recipe that packs a great mix of texture and flavours. Turnips are tender and lightly sweet, with a slight bitterness. They are paired with carrots to bring a little more sweetness to round off the flavors. Finally, they are covered in a hefty amount of Béchamel Sauce that is spiked with Dijon Mustard.  

This gratin makes a great weeknight dinner or side dish, being a healthier alternative to potatoes. It is also a great way to sneak more veggies into your family’s diet – without compromising on flavour and comfort. 

Cooking notes: 

• If you get organic turnips and carrots you don’t need to peel them. Simply brush them off and rinse them thoroughly under cold water. If they aren’t organic, peeling them is recommended. 
• For making the Béchamel sauce, make sure you are using 2% or whole milk (not skimmed or dairy-free). 
• This recipe features a simple Béchamel, made only with butter, flour and milk.  I chose to keep it “as is” to keep this dish fairly light. But if you’re not counting calories, feel free to add up to 1 cup of grated cheese (hard cheese such as Gruyère Cheese or white cheddar) into the Béchamel sauce and/or sprinkled on top of the gratin right before baking. 

I hope you’ll love this Turnip and Carrot Gratin with Dijon Béchamel Sauce as much as I do! 

You may also like:

• French Style Mac n’ Cheese with peas
• Poitou-Style Braised Beets with Kale
• Sesame Sole Fillets with  Leek Fondue

Turnip and Carrot Gratin with Dijon Béchamel Sauce

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 21 voted )

Ingredients

700g Turnips (about 5 medium sized)
300g carrots (about 2 medium sized)
½ tsp salt
For the Béchamel sauce (makes about 2 cups):
3 sage leaves, finely chopped
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 ½ cups milk (2% or whole)
½ tsp salt
½ tsp grated nutmeg
1-2 tbsp Dijon Mustard
½ tsp freshly grated black pepper

Instructions

Step 1 - Rinse and peel the turnips and carrots. Slice them into thin slices ( about 1/4 -inch). 

Bring a large pot of salted water to a boil. Add the carrot slices and boil for 5 minutes. Add the turnip slices and cook for 20 more minutes, until tender – but not mushy (note: carrots are firmer than turnips so need about 5 minutes extra of cooking). Drain and set aside. 

Step 2 – Make the Béchamel Sauce. 

Finely chop the sage leaves. Melt the butter in a heavy-bottomed sauce pan with the sage leaves. When the butter is foamy, add the flour and stir with a wooden spoon until it becomes a dry paste. Switch to a whisk and start pouring in the milk very slowly, in small additions. Whisk continuously until the sauce thickens – make sure there are no lumps left before you start pouring more milk. Add the salt, pepper, nutmeg and Dijon Mustard and whisk again until the sauce is smooth and velvety. Remove from the heat and cover with wax paper to prevent a "skin" from forming on top.  

Pre-heat your oven to 380°F (193°C) with a rack in the middle. 

Step 3 – Make sure the carrot and turnip slices are well drained and moisture free. Lay half of the slices across the bottom of a large buttered baking dish, alternating turnips and carrots. Spread about half of the Béchamel sauce over top and sprinkle with salt and pepper to taste. Cover with the rest of the carrot and turnip slices, and finally the rest of the Béchamel sauce. Sprinkle with salt and pepper to taste. Add cheese over top if this, if using. 

Bake 20-25 minutes. Finish with 1.5 - 2 minutes under the broiler, until the top is golden. 

Let cool 10 minutes before serving. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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