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Turnip Gratin

Pan-roasting gives these paper-thin slices of turnip a slight sweetness.

1 bunch fresh thyme
1 small sprig fresh rosemary
3 cloves garlic, smashed
1 1/2 teaspoons kosher salt
1 cup half and half
1⁄2 cup water
2 1⁄2 pounds turnips, peeled
3 tablespoons butter
1/8 teaspoon cayenne pepper
1 cup grated Parmesan cheese
Preheat oven to 375 degrees.

In a medium saucepan, add the thyme, rosemary, garlic, salt, half and half and water. Bring to a boil, and then lower to a simmer for 10 minutes.
In an oven proof 12-inch skillet melt 3 tablespoons butter. Set aside.
Slice turnips paper-thin, then arrange in the skillet, overlapping as necessary, sprinkle with cayenne pepper. Cook over medium heat until bottom is slightly browned, about 10 minutes. Add cream, cover skillet with foil and bake in oven 15 ? 20 minutes or until tender.
Remove from oven, sprinkle with cheese and bake uncovered in 5-10 minutes or until top is golden. Remove from oven and let it set 5 minutes before serving.