Beet & Turnip Gratin
9 tablespoons unsalted butter, divided (1 for the skillet, 8 for the sauce)
4 1/2 pounds mixed beets and turnips, peeled and sliced thin crosswise
3/4 cup finely chopped shallots
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
Kosher salt
Freshly ground black pepper
3/4 cup chicken stock
1 tablespoon chopped fresh chives Preheat the oven to 400*. Grease a 12-inch cast iron skillet with 1 tablespoon of butter. Working from the outside in, tile sliced beets and turnip