Boistfort Valley Farm
Community Supported Recipe Box

Turnip Gratin

ingredients

  • 2 tablespoons unsalted butter
  • 2 1/2 pounds medium turnips, trimmed and left unpeeled
  • 1 tablespoon chopped thyme
  • 1/2 tablespoon chopped savory
  • 1 1/2 teaspoons kosher salt
  • Rounded 1/8 teaspoon cayenne
  • 1 cup heavy cream
  • 1 cup freshly grated Parmigiano-Reggiano
  • Equipment: an adjustable-blade slicer

procedure

dish: side
season: fall

Preheat oven to 450°F with rack in middle.

Melt butter in an ovenproof 12-inch heavy skillet, then cool.

Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.

Cook, covered, over medium heat until underside is lightly browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.

Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.

Gourmet, October 2007, from Holly Smith at Café Juanita

BoistfortValleyFarm.com/recipes