Gratin of turnips with chestnut béchamel sauce
Gratin di rape con besciamella di castagne
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For 4 people
800 g of turnips
500 g of soy milk naturally
50-80 g chestnut flour
50 g extra virgin olive oil
1 pinch of salt
For coverage
breadcrumbs and nutritional yeast flakes
An original and tasty winter dish, to warm up your evenings with new recipes!
Peel the turnips, cut into slices about half a cm thick steam and cook until they are soft.
Meanwhile, prepare the sauce by melting chestnuts flour in the soy milk in a thick-bottomed saucepan, narrow directly over the flame with a frustrating.
When the flour is well mixed and smooth add a pinch of salt and oil.
Let it simmer on low heat until it thickens, stirring constantly.
You reach the desired consistency, turn off the flame and when the turnips are soft grease a cut with a thin layer of oil, take a first thin layer of bechamel and then one of rape, another of sauce and so on, ending with a layer of bechamel: with these doses will be a couple of layers of turnips, although it depends on the size of the pan used.
Before baking, sprinkle the surface with a tablespoon of bread crumbs and one of nutritional yeast flakes, which gives it a gratin.
Bake in preheated oven at 200° C for 20-30 minutes and remove when the surface is golden brown.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
