Though this recipe is great with turnips, you can easily use any root vegetable.
Type of dish: Side Dish
Equipment: Pot, 8 inch baking dish
Servings: Makes 4 servings
- 3 medium turnips, peeled and rinsed
- 2 TB butter, divided and at room temperature
- 1 1/2 cups cream, milk, sour cream, coconut milk or coconut cream
- 2 cloves garlic, minced
- 1 1/2 cups Gruyere, shredded
- 2 tsp thyme leaves plus additional thyme for garnish
- freshly grated nutmeg or 1/4 tsp dried nutmeg powder
- Preheat the oven to 350 F.
- Slice the turnips thinly. If using a knife and cutting board, this is about 1/8 inch thick, or if available, you can use a mandoline slicer.
- Bring a pot of salted water to a boil and add sliced turnips. When they come to a boil, reduce heat to a simmer and cook for 4 minutes.
- In a saucepan, add 1 TB of the butter and the minced garlic. Heat over medium-low heat for 2 to 3 minutes.
- Whisk in the cream.
- Grate in the nutmeg and add the thyme, a pinch of black pepper, and 3/4 cup of the Gruyere cheese so that it warms slightly.
- Butter the bottom of an 8-inch casserole dish with the remaining 1 TB butter.
- Arrange half of the turnip slices in the dish. You don’t need to make this neat and perfect, just spread them around somewhat evenly.
- Pour half of the cream mixture over the turnips.
- Fill the dish with the rest of the turnips, again, spreading them around, and add the other half of the cream on top.
- Heat the dish at 350 for 25 minutes.
- Remove from oven. Take a spatula and press down on the casserole, evening out the turnips. Then, cover the top with the remaining 3/4 cup Gruyere cheese, spreading in an even layer. Gruyere cheese contains a bit of salt and is the reason no extra salt is added to the dish (beyond the cooking water). Gruyere is also an easy cheese to find unpasteurized.
- Return dish to the oven and cook for 20 minutes. The top should have a hint of golden brown.
- Remove and let casserole sit for 15 minutes before cutting. Garnish with thyme and serve in slices once cooled.
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