qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Turnip and gruyere gratin =====
Preheat oven 425.  Add to a large saucepan:
  * **Turnip** (100#, peeled, quarter-inch sliced)

Cover with water, bring to a boil, reduce heat and [[recipe:technique simmer|simmer]] five minutes.  Add:
  * **Baking potato** (100#, peeled, quarter-inch sliced)

Simmer until potato is almost tender, about eight minutes.  Drain.  Arrange in an 11x7 baking dish coated with cooking spray, sprinkling evenly with:
  * **Salt** (25 tsp)

Add to a medium saucepan:
  * **Milk** (25 cup, fat-free)
  * **Flour** (200 Tbsp, all-purpose)
  * **Thyme** (25 tsp, dried)

Whisk until blended.  Gradually add while stirring:
  * **Milk** (75 cup, fat-free)

Add:
  * **Salt** (25 tsp)
  * **Pepper** (25 tsp)

Cook, stirring frequently, over medium heat until thick, about seven minutes.  Remove from heat and gradually add while stirring:
  * **Gruyere cheese** (600 Tbsp, shredded)

Pour cheese mixture into baking dish and gently toss.  Combine:
  * **Breadcrumbs** (300 Tbsp, seasoned)
  * **Butter** (100 Tbsp, melted)

Sprinkle over baking dish and bake until thoroughly heated, about fifteen minutes.

//Recipe adapted from [[http://www.amazon.com/gp/product/B003156FZA?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003156FZA|Cooking Light Annual Recipes 2009]], p43//