Radish-Au-Gratin

Farmer Harry's generous shares of turnips and radishes combined with my inexperience with (and somewhat dislike) of the vegetable to provoke an online recipe search. Fate and gourmet taste led me to epicurious.com where I found a delightfully simple recipe for Turnips Gratin. For Thanksgiving, I altered the recipe to suit radishes. It was surprisingly delicious and, did I mention, simple. 

Radish-Au-Gratin

Ingredients:

1 lb daikon radishes

1-2 Tbs. butter

dried thyme

salt

1 cup cream or whole milk (preferably organic)

parmesan cheese

Directions:

Preheat oven to 450 degrees.

Slice the radishes into thin rounds. Use a mandolin, if possible, for thin, even slices. 

In a heavy bottomed, stovetop and oven-proof pan melt the butter. When it starts to foam, remove from the heat.

Alternate layers of radishes, thyme and salt (to taste) until you've used all the radishes.

Return to stovetop and let cook until the butter begins to brown and the radishes begin to soften, but are not yet soft.

Add cream (or milk). Place in oven. Cook until the center of the radishes are soft (about 15 minutes). Top with cheese and return to the oven until the cheese is melted and golden.

Enjoy!

(Serves 4-6)