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Home Cooking 18

Help with planning a meal around Anne Burrell's turnip gratin, please.

ninrn | Jan 11, 201512:48 PM


I want to make this very rich turnip gratin recipe from Anne Burrell for a dinner next weekend, and I'm having some trouble coming up with ideas as to what to serve alongside it that won't make the meal too heavy or too weird and lopsided.

I'll have two guests who are doing low-carb, paleo-ish diets and can't eat grains, legumes, or any kind of sugars/sweeteners, and one guest who can eat those things, but who is pescatarian (eggs and dairy OK) and cannot eat mushrooms, eggplant, or olives.

A seafood main would suit everyone, but I live in the desert and don't have access to anything fancy in the way of fresh fish, especially in winter. I also wonder if fish flavors will hold up well against such a creamy, cheesy casserole. I don't mind making a legume-based main dish for the pescatarian and something else for the others.

Given those restrictions, what menu would you construct around this turnip dish, wise Chowhounds?

And if anyone has made this gratin and can say how it turned out, that would be great, too.

Thank you,

PS: Please, please, please, no snarky comments about not making allowances for people's dietary restrictions. These boards are already full of those jokes, and there are whole threads on guests with special diets where all rants can be posted.

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