Notes

Recipe and photo by Emma Frisch

• Prep Time: About 10 minutes
• Cook time: About 45 minutes
• Yield: 4 servings
• Allergens: dairy

Ingredients

• Turnips – About 3 turnips, very thinly sliced
• Watermelon radish – About 3 watermelon radish, thinly sliced – mandolin (you can substitute regular radishes if you can’t find watermelon radish)
• Ghee or coconut oil – 2 tablespoons
• Sea salt – 1/2 teaspoon
• Tarragon – 1 teaspoon
• Parmesan – About 1/2 cup of thinly sliced ribbons

Instructions

1. Preheat the oven to 325.
2. In a large bowl, toss the sliced turnips and watermelon radish with the melted ghee or coconut oil and sea salt.
3. Arrange the slices in a spiral pattern in a baking dish.
4. Sprinkle the gratin with tarragon and Parmesan ribbons.
5. Bake for 35-45 minutes, uncovered, until the edges of the roots and Parmesan are golden brown.

For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com

This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!

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