Gratin Of Turnips With Chicory And White Beans

• 1 cup navy beans, soaked in water overnight
• 4 medium turnips, peeled and cut in 1/8-inch-thick slices
• Olive oil spray
• Salt and freshly ground pepper to taste
• 2 cups trimmed chicory, steamed
• 1 teaspoon dried thyme
• 1 cup chicken broth, homemade or low-sodium canned
• 2 tablespoons dried bread crumbs

1. Place the beans in a medium saucepan and cover with water.
2. Bring to a boil over medium-high heat.
3. Reduce to a simmer and cook until the beans are tender, about 45 minutes.
4. Meanwhile, place the turnips in a medium-size saucepan and cover with water.
5. Bring to a boil over medium-high heat.
6. Reduce the heat and simmer until half-cooked, about 6 minutes.
7. Drain the turnips and beans.
8. Preheat the oven to 350 degrees.
9. Spray a medium-size gratin dish lightly with olive oil spray.
10. Sprinkling each layer lightly with salt to taste, place half of the beans in an even layer in the bottom of the dish.
11. Top with half of the chicory and then half of the turnips.
12. Sprinkle with pepper to taste and half of the thyme.
13. Repeat layers.
14. Pour the chicken broth over the layers.
15. Sprinkle bread crumbs over the top.
16. Bake for 30 minutes.
17. Serve immediately.

navy beans, olive oil spray, salt, trimmed chicory, thyme, chicken broth, bread crumbs

Taken from cooking.nytimes.com/recipes/7863 (may not work)