Hakurei Turnip Gratin

Hakurei Turnip Gratin

Recipe from GF-Zing! found here. Melt 1 tbsp of butter into a non-stick 12-inch skillet (make sure you have a top to fit the pan).

Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices. Save the turnip greens for another recipe. You don't need to peel the turnips. Layer the slices in the pan. Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8-1/4 teaspoon cayenne pepper.

Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup gluten-free chicken stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. (Adrienne's note: jostle pan frequently) When most of the liquid has reduced, (about 5-10 minutes. Adrienne's note: more like 15 to 20 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.

Adrienne's Note: It was hard to tell if the liquid had totally cooked away, because the bubbles that you can see between the turnip slices look like pools of liquid. It turned out my liquids had cooked away long before I noticed it, and my turnips were burnt solid on the bottom. I salvaged some of the better-looking slices for the photo above, but next time, I will be more vigilant. The salvaged slices did taste good, though! UPDATE FROM 4/3/11: Once the lid comes off the pan, jostle the pan to help the liquids evaporate. At around 15 or 20 minutes in (not 5 to 10 minutes like this recipe says), the liquids will suddenly thicken. Add parmesan cheese and take off heat.