Kale and Turnip Gratin
3 Tbsp olive oil, divided
½ white onion, chopped
6 cloves garlic, minced
473ml organic cream
1 tsp dried or fresh oregano
½ tsp dried or fresh thyme
1 1/2 tsp salt
1 tsp pepper
150g smoked Fontina Cheese, cubed
150g Gouda cheese, cubed
1 bunch white turnips, washed, ends removed, and quartered
1 bunch kale, washed, ribs removed, and torn into bite-size pieces
1 cup white quinoa, cooked
1 Tbsp red wine vinegar
2 large slices of day-old (or toasted) bread, cubed
½ bunch parsley, stems removed, washed and chopped
Juice from ½ lemon
More salt and pepper to taste
Preheat oven to 375°F.
Heat 2 Tbsp of oil in a medium saucepan on a low heat. Add onions and sauté for 5 minutes. Add garlic and sauté for another 3 minutes.
Add cream, oregano, thyme, salt and pepper to saucepan and increase heat to medium. Add the cheese and heat until cheese has melted, stirring occasionally.
Put kale, turnips, and cooked quinoa in a large metal or ceramic bowl. Once cheese mixture has melted remove from heat and pour over the kale mixture. This will significantly decrease the size of the mixture by slightly cooking the kale. Add in the red wine vinegar and stir.
Pour mixture into an oven safe dish about 8 inches in diameter and at least 3 inches deep. Place in oven, with a lid on, and cook for 1 hour.
When gratin is cooking, mix bread cubes, lemon juice, remaining 1 Tbsp olive oil, and parsley together.
After the gratin has cooked for 1 hour, remove from oven and add the parsley bread mixture on top, pressing down slightly. Cook for another 15 minutes without the lid.
Remove from oven and let cool.