This week, I decided to look at my farmhouse delivery box as a challenge. A challenge to enjoy all vegetables no matter the bitterness, heartiness or yuckiness I associate with them normally. These Harkurei Turnips look nice enough, but I wasn't expecting much from them. However, as I've learned, there isn't much that butter, cream and cheese can't make immensely delicious.
After I sliced these, I stopped taking pictures. My camera's auto focus is broken, and I'm no photographer. Manual focus is hard.
So after some online digging, I found a gratin recipe that specifically uses these turnips. It is modified from a 2007 Gourmet recipe that used twice as much cream and cheese. While I'm not opposed to more on either of those ingredients, this tasted plenty good without doubling. I may even reduce the amount of butter and cream the next time, as it was a little overly buttery. But delicious. I also recommend having a nice new friend in the kitchen with you like I did. To be honest... she prepared the gratin. Thanks Rikki!
Harkurei Turnip Gratin
1 tbsp butter
one bunch of white hakurei turnips
1 tsp dried thyme
3/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp cayenne pepper
1/2 cup heavy cream
1/2 cup free-range chicken stock
1/2 cup of fresh parmesan cheese
Melt butter in a non-stick 12-inch skillet.
Wash turnips well. Cut off tops and roots at the bottom.
Slice them in 1/4 inch slices. Layer the slices in the pan.
Sprinkle turnips with thyme, salt, pepper, and cayenne pepper.
Cook for 3 minutes over medium heat.
Pour heavy cream and chicken stock over the top.
Cover and cook the turnips over medium heat for 20 minutes, or until turnips are completely cooked through.
Remove the cover and cook to reduce the liquid about 5-10 minutes a, or until the sauce is thickened.
Sprinkle parmesan cheese evenly over the top.
Serve the turnips hot.