Sunday, February 4, 2007

Turnips Dauphinoise

Adapted from Martha Stewart’s Quick Cook

Serves 4

If my memory serves me correctly, Polly discovered this recipe, which is "a good thing." Most, if not all, of the recipes in this book originally appeared in a much-loved monthly column written by Martha Stewart for House Beautiful magazine.

3 tablespoons unsalted butter
2 pounds small white turnips, peeled and thinly sliced
1¼ cups heavy cream, heated
Fresh thyme leaves to taste

Preheat the oven to 350 degrees. Butter a shallow dish (earthenware, porcelain, or glass - a Pyrex pie plate will do nicely).

Arrange the turnip slices slightly overlapping in a circle in the dish, and dot with butter. Pour the hot cream over the turnips, and sprinkle with thyme and salt.

Cook for 45 minutes or until the turnips are tender, and the cream has thickened.

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