A sweet, peppery and creamy introduction to the basic flavor of turnips. Could be greatly enhanced by a better cheese and more herbs.
- 2 Tbl . butter
- 3 cloves garlic, minced
- ¾ c. heavy cream
- ½ c milk
- 1 bay leaf
- ¾ t. salt
- Lots of freshly ground black pepper
- 1 ½ lbs. turnips sliced ¼ in think
- ½ c parmesan
Preheat oven to 375. Melt butter in large sauté pan over medium heat. When the foaming subsides add the garlic and cook til just fragrant, do not brown. Add the cream, milk, bay leaf, salt and several grindings of pepper, and the turnips and stir to coat the turnips with the cream. Bring to a simmer, cover and turn the turnips several times til they are tender but not mushy, about 15 minutes. Transfer the turnips and cream to a 1 ½ quart gratin dish. Sprinkle the top with the parmesan. Bake about 40 minutes til the top is brown and the cream mixture is thickened.
From Jane Bullock of Pocket Farm