Recipe courtesy Anne Burrell
Inactive Prep Time:
1 hr 20 min
* 2 cups heavy cream
* 3 cloves garlic, smashed
* 1 bundle thyme
* Pinch of cayenne
* Kosher salt
* 1/2 stick butter, plus extra for baking dish
* 2 pounds turnips, peeled and sliced very thin (mandoline works best)
* 1 1/2 cups grated parmigiano
Special Equipment: mandolin, 11 by 7-inch baking dish
Preheat the oven to 375 degrees F.
Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
For easier serving, let the dish rest 10 to 12 minutes before serving.
Who knew a turnip could be soooooooooooooo good!
Printed from FoodNetwork.com on Sat Oct 17 2009
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