Wait. No "forbidden" ingredients? No implied violence toward a stuffed chicken? What are the haters going go hate on? LOL. As always, great video, my man!
@@SeriousKeto Steve as you well know, you can't worry about the haters. He is doing a wonderful job in his videos, but no one can beat your great professional voice in your videos. I want you both to have great success and to keep making more recipes for people like me to try. Best of luck to both of you for continued success.
Yes! I don't always want sweets, my favorite foods are savory and comfort - foody. Bless you black tie gentleman! You're the GOAT of savory and delicious
WHY IS THIS NOT MORE OF A "THING?" That looks amazing and looks like it would hit each and every one of the gratin elements. I'd say we all buy stock in the turnip industry now because I foresee a good run. Thanks! (PS: Beard is lookin' great!!)
Turnips really are a hidden gem. There must be futures trading in turnips lol. Beard was a result of not filming... trying to see how long I can get it this time around - 3 months has usually been my 'alright, this thing is retaining too much water" point lol
I get excited when I see a notification from the Black Tie Kitchen. Not only are your recipes phenomenal. The videos are like a mini movie, villains included. Thank you for all the work that you put in to these videos 🙏
You are absolutely amazing. You deserve the generosity of the bovine! The gratin will be tried. I have tried many of your recipes with great success. Looking forward to your next appearance.
I finally made this. DElicious. I think I messed it up a bit by using my microplaner on the gruyere. I didn't weigh it and I probably didn't use enough cheese. I added more cheese to the leftovers, and it was so much better. I would not have known it wasn't potatoes if I hadn't made it myself. Thanks for another great recipe.
I've got the big square one with lid, also squat rectangle and upright pouring one with lids. They must be at least 60 yrs old, they were used constantly when I was a kid. Apparently the newer ones have been made with poor quality ingredients and have a tendency to break during cooking 😳😳😳😳😳😳 a worry eh!!!!!!. Cheers Rosemary Perth Western Australia (71 yrs)
Made this today after a 3 week search for turnips. Husband wasn't looking forward to eating it, he was pleasantly surprised. They are going in the garden this year. Thanks for all the recipes you make for us. We love the biscuits, I serve them with stew.
I had a craving for scalloped potatoes a while back, but didn't know how to ketofy it. This will do the trick! It will go wonderfully with the ham that I have in the fridge! Thank you, Dennis! Btw, I NEED YOUR OTHER GLOVE ! 😉
Yeah, this dish definitely fillls that void. However, just be aware that it's very tempting to eat the entire dish (much like potatoes gratin). As far as the other glove... wonder where it could be.........
No matter how envious or hateful they are, you are above of all of them. Not to mention that I have not seen anyone with your talent. So 🌟 🌟 🌟 🌟🌟 for you☺️
Yo, I just got diagnosed with the T2 and I was bumming until I found your keto pizza recipe and it made me feel human again. Thanks for the awesome content.
I haven't watched the video yet, but am so excited! I have been wondering where you have been. I just realized I missed 4 of your videos! I need to comment to increase my algorithm connection. I'm glad to see you're back!!! You are a great way to help me through my crazy school life! (and enable my procrastination haha)
Wow! I've already got everything I need to make this--a mandolin and even cut-resistant gloves. All I need in this food desert I live in are some turnips. And Gruyere.
@@BlackTieKitchen I might be exaggerating a bit about living in a food desert, but here in southern Illinois, U.S.A., the variety of produce is lacking at the only two local grocery stores. I can probably find a turnip at my local Kroger. But I'm not going to bet on it.
This time I used white turnip (finally found some) and it was perfect, so the yellow turnip needed more cream to account for them being drier from the start. Thank Dennis 😘
Hi! I haven’t seen you for awhile! I loved your Live Thanksgiving stream. Duck is divine! Your kitchen is awesome without the cupboard doors. Looking forward to trying your “Not Potatoes” dish. Looks and sounds wonderful! Have an awesome Thanksgiving ❤️🦆
Dude youve been missed! Glad to see more vids again! Im from Hong Kong and one of their signature dishes are savory turnip cakes with XO sauce. (Spicy seafood sauce with strong umami.). Why didnt i think of using turnips before..
Looks delicious! I am going to the market today & try this before Thanksgiving! Thank you for all of your fantastic recipes & fun, humorous entertainment! God bless you!
The key to thanksgiving is to go into it with a plan and have a backup. If the desserts are going to be killer - take some mug cake and a keto ice cream etc. This dish is definitely a result of "well, I cant eat the best freaking side dish of all time... need that replacement... or else" lol
Its an odd root vegetable. This time of the year you can usually find them at big box stores - health food stores tend to have them more often. Odd part is, theyre grown as a pretty common food for livestock
Although this looks delicious I am not a turnip person. Growing up my family had turnips every Thanksgiving and any other time they could make them. I'm the only one that doesn't like turnips 😏 Good to see you back!
Steve at Serious Keto made a potato chip - he said it was good but not worth the effort. However, he's working on a tortilla chip that Im helping him test!
So good to see you again Dennis.. turnip gratin is wonderful.. you should try with Jamica .. very nice too... Stay classy my friend.. And i will see you next time....
I'm liking the whole "turnip the new potato" thing. We're using them in corned beef hash, turnip mash. Corning ware 🥰. Where's Guido? I have a keto sin....instant potato flakes when necessary. I'm uncertain of the other thickening ingredients. In a recipe it's such a small amount per serving anyway. So, I plan for it with cauliflower mash and make sure my other meal is carnivore.
Turnips are an incredibly underappreciated vegetable these days, it seems. They appear to be capable of almost anything the potato (that New World upstart!) can do. I must make this. Cheers!
Sweet!....I'm going to make this with hamburger, I grew up with "Hamburger Helper" potato stroganoff, I get a craving for that old comfort food now and then...😄👍
This sounds amazing. i have always done zuchinni to make grautin but have used turnips as a potato alternatives when making fried faux tatos, will definitely bee trying this
I love the care you take in making these videos. That said I tried this recipe yesterday. I think i added too much nutmeg and i can taste the turnip. I think im going to try with a mild chedder next time; for more cheese flavor.
Fantastic recipe - thank you! I'm planning on incorporating this into my Thanksgiving meal. I do have one general complaint. I have trouble completely understanding what is being said, espcially with the voiceovers. Maybe it's the audio levels or mixing. Maybe it's just me getting older. I don't know, but just thought you might want to be aware in case others have the same issue and it's an easy fix.
@@BlackTieKitchen I don't have one of those mini-flame throwers, tho... I'm already committed to the cookies. But I'll look at the Creme Brulee. Thanks! 😘
Questions for the future; Would you consider "smashing the garlic cloves in order to infuse a faster/stronger taste ( plus a half an onion)? Would you also consider using ArrowRoot as it has less peppery flavor?
Dennis!!! You're back! Your camera must be in good working order and not a moment too soon! This will be on the Thanksgiving menu especially if you think it's even better than the original potatoes au gratin. I see the Dark Knight stopped by. Maybe he'll keep Fat Mike in check!
Thank you! We thoroughly enjoyed this recipe although ours turned out a little "wetter" than the one in your video. That said, I am thinking I will add some bacon bits between the layers on our next attempt. Thank you again.
Am wondering how would turnips taste vs radishes in this recipe... I've been doing smashed & baked radishes that have become craveable. (Method: 1/2 bake --> smash--> air fry or bake till crispy brown) with rosemary, avo oil, etc. Then dress them up like a loaded potato.)
Dennis, decided to do a practice run last night for T day. It came out very watery. Wonder if my slices were too thin, I used the smallest setting on mandolin? I know turnip won’t release starch like potato to thicken, so maybe some thickener added to cream, Xanthan Gum and/or Glucomannan? It was also somewhat under cooked in the middle/bottom, so perhaps they might absorb better if I cooked more? Taste was just fine. I wonder if you might have experienced some issues while developing this recipe? I’ll try again before next week. Ok, just re watched the video, you mention cooking more time if watery. That was most certainly my prob.
Yeah - keep it cooking if its too watery. You can almost determine that by watching the cream on top. You can also cook it without the cheese topping for longer, the. Throw rhe cheese on top and broil it!
Your announcer voice sounds like you've been listening to too many introductions to "Silly Songs with Larry" - really took me a few videos to put that together. Now, if I could only find my hairbrush... : )
