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Turnips are SO underrated. Turnips are a root vegetable, and once you take a bite of this dish, you’ll seriously wonder why turnips haven’t swept more Thanksgiving tables than they have.
Preheat the oven to 375º.
Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.
In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter.
Next, sprinkle a little of the garlic on top, then – and this is purely optional and really not all that necessary – add a couple of tablespoons of butter.
Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream.
Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.
Repeat these layers twice more. Sprinkle on some freshly ground black pepper.
Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.