Ingredients
- 1 tablespoon butter
- One bunch of Hakurei turnips
- 1 teaspoon thyme (or other fresh herb from your herb pot. Try sage with this dish!)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8-1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable stock
- 1/2 cup parmesan cheese, grated
- Garlic scapes (optional)
Directions
Melt your butter in a large skillet with a cover. Wash and trim turnips and cut them into quarter-inch slices; then layer the slices in the pan. Sprinkle the turnips with spices and minced scapes. Cook for 3 minutes over medium heat, and then pour heavy cream and stock over the top. Cover and cook over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (5-10 minutes) and the sauce is thickened, pour your cheese evenly over the top. Serve immediately.