Sweet Potato and Turnip Gratin

This dish just reminds me of the fall season that is right around the corner. It's warm and cozy and down right  delicious. We all know the benefits of eating sweet potatoes, but they tend to be a little one note in the flavor department. When you pair them with the bitterness of turnips, they really shine! Turnips may look like a pale, harmless root but they are a little dietary fiber powerhouse in their own right, they have over 3 grams in a medium size turnip. Fiber will keep you full longer, making it less likely to snack; which is turn will help you stay slim. Up the fiber factor by adding some spinach to this dish. 

Turnip and Sweet Potato Gratin

Ingredients

2 large turnips, cut into 2 inch cubes

3 large sweet potatoes, cut into 2 inch cubes

Salt

Pepper

¼ cup corn starch

2 TBSP of butter

1 cup of chicken or vegetable broth (gluten free)

1 cup of shredded cheese ( Mozzarella,  Munester cheeses seem to work best)

Directions:
 Preheat oven to 425 degrees. In a square baking dish, arrange turnips and sweet potatoes in a single layer. Sprinkle the layer with half of the corn starch. Create another layer and sprinkle with corn starch.
 Dot pieces of the butter on the top layer and pour chicken stock into the dish. Cover with foil and cook until vegetables are tender, about 20 – 25 minutes.

           Remove pan and sprinkle cheese over the dish. Return to oven and cook until cheese is golden and bubbly, about 10 minutes. Allow to sit before serving so sauce can thicken.