The night is dark, and full of turnips.
Turnips are a staple of medieval cookery, and can often be used just as new world potatoes, whether sliced, mashed, or cooked into a soup. I recreated a scalloped potato dish I often cook for Thanksgiving using turnips instead, and their slightly sharper flavor worked well!
The final product was a teensy bit soupy when sliced, as turnips aren’t as starchy as potatoes, but I’m not going to tell you not to make this because it was delicious. Eventually I may try variations, such as adding carrots and/or parsnips, using slightly less cream, or adding cheese (as in these garnished turnips, basically a turnip gratin).
Scalloped Turnips
- 4 garlic cloves, smashed and peeled
- 2-3 sprigs rosemary
- 2 cups heavy whipping cream
- 2 teaspoons coarse kosher salt
- 1/2 teaspoon ground white pepper
- 3 large turnips (or 6 small)
- 3 tablespoons butter, cut into 1/2-inch cubes
Heat oven to 350°
Butter a 7×11 baking dish (I know this is an odd size, so others will work). Place the garlic and rosemary along the bottom.
In a mixing bowl, mix whipping cream, salt, and white pepper.
Cut turnips into quarters (if they are small, just halves). Using a mandolin, slice a turnip at a time, dip in the whipping cream mixture, and arrange in layers in the baking dish. Sprinkle small butter cubes over the top, and loosely tent the dish with foil.
Bake for an hour, until turnips are soft and easily pierced. Raise heat to 425° and remove foil. Cook another 15 minutes until top is golden. Rest 15 minutes before serving.