Last winter I received more than a lifetime supply of turnips in my CSA basket. Every time I opened the fridge, I felt like the turnips were mocking me. I mean how many times a week can you eat turnips? In a fit of frustration, I decided to throw a few turnips into my potato and mushroom gratin. Something about the contrast between the strong turnip taste and the potatoes and the mellow cream really worked. Finally, I had a recipe to empty my crisper drawers! I've been tinkering with the recipe every since and this recipe is the most recent version. <br />

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