An ode to the Turnip...
An ancient vegetable, Pliny the Elder writes that he considered the turnip one of the most important vegetables of his day. These often huge snowy white globes come complete with a lovely pale purple blush then festooned with gorgeous greens that are rich in vitamins A, C, K, calcium and high in lutein. Since it is a cousin of the radish it furnishes a zesty punch when paired with these mellow yellow Yukon potatoes. This antique recipe, with it’s rich cheese sauce and delightful presentation will add nutrition and style. We served it with grilled pork tenderloin but it is so flexible it will compliment many entrees and works as a vegetarian main course.
3 medium sized turnips
3 similar sized potatoes (Yukon Gold)
1/2 cup Guerre Cheese shredded
1/2 cup Swiss Cheese shredded
or cut into strips
2 cups milk
2 T. butter
2 T. flour
1/4 tsp. salt
1/4 tsp white pepper
Dash of Cayenne pepper
1/8 tsp. mace or nutmeg
hint of powdered thyme
Peel the turnips and potatoes and cut into
half moon slices approximately 1/8” thick.
Blanche in boiling salted water for 2-3 minutes.
(do not over cook) Drain and turnout on a baking
sheet with as little overlapping as possible and
set aside to cool. Add milk to a sauce pan
and bring to a simmer. Take the butter and
flour and combine with your fingers to make
a paste and form into little balls. Add these
to the milk and stir until slightly thickened.
Next add the shredded cheese, salt, peppers,
mace & thyme. Stir until all is melted (2 minutes)
and remove from the heat. alternate the slices of
turnips and potatoes in a buttered tarte or pie pan.
in a circular pattern. Ladle on the sauce
saving enough for the top. Add a very light
sprinkle of Smokey Paprika (don’t over do it)
and bake at 375 degrees for 35-45 minutes or
until the cheese is bubbly.