I made this dish AGES ago with some delicious turnips a friend gave me out of her garden and then sort of forgot about it…heaven knows why because now that I have made it again, I won’t be forgetting it again!
It is simply perfection.
We were blessed with some beautiful white turnips yesterday, there’s a couple at our new church who always has tons of extra veggies from their garden so they bring them to church and let people take them – isn’t that wonderful?!
I scored a gorgeous cabbage for making sauerkraut, radishes, carrots, kale and these turnips.
I wasn’t really sure what I was going to do with the turnips but knew I would include them in our dinner somehow.
Then we ended up at the beach, got super hungry and rode home to make dinner and of course I simply can’t just do, you know…like spaghetti…so I decided to let everyone get SUPER hungry by making them wait for this (they eat better when they’re starving).
There were some minor complaints during the process but once everyone bit into this dish, they decided it was worth the wait (don’t worry I made other veggies and some chicken too since I had plenty of time while waiting for this to cook).
The cream thickens into this decadent silky smooth sauce with just the right amount of flavor from the herbs. I think you could easily use all turnips and have a lovely dish but I haven’t tried it so don’t quote me on that!
- 2 tablespoons unsalted butter, plus more for baking dish
- 1½ cups heavy cream
- 1 tablespoon herbs de provence
- sea salt and freshly ground pepper
- 3 medium white turnips, thinly sliced
- 3 medium yukon gold potatoes, thinly sliced
- Preheat your oven to 375˚.
- Butter a baking dish, I used a ceramic tart pan, but a pie plate works well, and set aside.
- In a medium saucepan over medium heat, melt the butter.
- Add the cream, herbs, salt and pepper.
- Bring to a gentle simmer just for a minute and remove from heat.
- Arrange the turnips and potatoes in your baking dish, alternating between them.
- Pour the cream mixture over the top, cover with parchment and then foil and bake about 40 minutes.
- Remove the foil and parchment and bake another 10 minutes, until the sauce is thickened and browned and the potatoes and turnips are soft.
- Serve hot.
Recipe adapted from: MarthaStewart.com
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