Ingredients
- 2 1/5 pounds turnips sliced thin
- 2 tablespoons butter
- 1 tablespoon fresh Thyme chopped
- 1 1/2 teaspoons Redmond Real salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/2 cup organic veggie broth (or beef broth)
- 1 cup parmesan cheese freshly grated
Instructions
- Preheat oven to 450°F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then cool. Slice turnips paper-thin with a slicer, then arrange one-third of slices, overlapping tightly, in a skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, salt, and cayenne. Make 2 more layers.
- Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and broth. Continue to cook, covered, until the center is tender, 20 to 25 minutes.
- Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
Nutrition
Calories: 180.3 | Fat: 15g | Protein: 6.2g | Carbohydrates: 6.4g | Fiber: 2.1g | P:E Ratio: 0.3