Recipe: Turnips Anna Livia

Recipe Source: Johnson, Margaret M.  The New Irish Table.  Chronicle Books, San Francisco, 2003 p. 114

I know I've said this before, but until I started living with my husband I had never consumed a turnip.  I'd seen them before.  I'd ask Uncle Lou (in Produce) what they were, and he'd say "Turnips."  If I asked him what they were for, well, I can't remember what he said, but suffice it to say that they did not figure prominently in his culinary repertoire.  Then I discovered that my husband loves them.  I don't love them, but I don't hate them either, and I'll admit that I do get excited if I find a new way to make them for him. 

This is a side dish.  At least, it's in the side dish section.  It is, however, more than substantial enough to be a main dish.  I made a few changes, as I do.  I didn't have either fresh thyme or fresh rosemary, so I substituted dried thyme and dried tarragon.  I have also found that I can't handle pork these days, so I used turkey bacon.  Do not use turkey bacon.  Use the real stuff, or use beef bacon.  The turkey bacon was a major disappointment in this recipe.  Other than the distressing turkey bacon, I'd say that this dish came out quite well.  My husband really liked it, so that's a good thing. 

Turnips Anna Livia (serves 6; approx. $1.56/serving)

6 tablespoons butter, melted

1/2 cup flour

2 ounces grated Cheddar

Kosher salt and black pepper to taste

1/4 teaspoon thyme

1/4 teaspoon rosemary

1/4 teaspoon nutmeg

2 pounds turnips, peeled and thinly sliced

6 slices bacon (pork or beef, not turkey!) cooked and crumbled

1/4 cup heavy cream

Equipment:

• 2 9" pie plates
• Bowl
• Pie weights (I use dried beans)

1. Preheat your oven to 450.
2. Lubricate one of the pie plates with some of the melted butter.
3. Combine the flour, cheese, salt, pepper, thyme, rosemary and nutmeg in the bowl.
4. Arrange a layer of turnip slices on the bottom of the pie plate.  Top with some of the cheese mixture and then some bacon.  Drizzle with some of the butter.
5. Repeat until all of the ingredients have been used up. 
6. Lubricate a piece of foil and cover the top of the pie plate.
7. Place the second pie plate on top of that and fill with the pie weights. 
8. Press firmly, then bake the entire contraption 40 - 45 minutes or until golden.
9. Remove from oven.  Loosen the edges with a spatula. 
10. Let cool 5 minutes, then invert onto a serving platter and cut into wedges. 

Comments

[Sophie]

What a lovely & apart dish!! Super!