When the weather turns cold and the tomatoes are done for good, it’s root vegetables that begin to star in my dinners. Turnips may not be everyone's cup of tea, but in this recipe, they are truly delicious -- a warm, cheesy comfort food that you'll look forward to on the chilliest of nights. It's a twist on the classic French dish Pommes Anna (or Anna potatoes). If you find a better way to eat turnips, be sure to let me know.
Recipe from The New Irish Table cookbook by Margaret M. Johnson.
Serves 6 to 8.
Ingredients
- 6 Tbsp. butter, melted
- 1/2 cup all-purpose flour
- 2 oz. sharp Cheddar cheese, grated
- Fine sea salt and black pepper, to taste
- 1/2 tsp. fresh thyme
- 1/2 tsp. fresh rosemary
- 1/4 tsp. ground nutmeg
- 2 pounds turnips, peeled and thinly sliced
- 6 slices bacon cooked and crumbled
- 1/4 cup heavy cream
Instructions
- Preheat oven to 450°F. Brush the bottom and sides of a 9-inch pie plate with some of the melted butter.
- In a small bowl, combine flour, cheese, salt, pepper, thyme, rosemary, and nutmeg.
- Arrange a layer of turnip slices on the bottom of the pie plate. Top with some of the cheese mixture and then some bacon. Drizzle with some of the butter.
- Repeat until you have no more to layer.
- Pour the cream over the turnips.
- Place the pie plate on a baking sheet. (This is key; otherwise it will make a mess of your oven.) Then grease a piece of foil and cover the top of the pie plate.
- Place a second pie plate on top of that and fill it with pie weights (dried beans work fine) or place a cast iron skillet atop the original pie plate.
- Press firmly, then bake 40-45 minutes, until golden.
- Remove from oven. Loosen the edges with a spatula.
- Let cool 5 minutes, then invert onto a serving platter and cut into wedges.
