Scalloped Turnips

The bitter flavor of turnips mellows in this creamy side dish, a great alternative to scalloped potatoes. Photo by Wesley Parsons.

Serves 6

Ingredients

1 large head garlic

1 tablespoon vegetable oil

4 turnips, peeled

1-1/2 cups grated Muenster cheese

1 stick (8 tablespoons) butter, softened

3/4 cup vegetable stock

3/4 cup heavy cream

Salt and pepper, to taste

1 teaspoon ground coriander

Rosemary, for garnish

Instructions

Preheat oven to 325°. Drizzle vegetable oil all over head of garlic. Wrap in aluminum foil and bake for 20 minutes. Let cool. Increase oven temperature to 375°.

Thinly slice turnips. Use a mandoline for consistent thickness.

In a large oven-proof skillet, melt 2 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter. Squeeze or spoon 1/3 of the roasted garlic on the turnips. Spread 2 more tablespoons of butter on top of first layer of turnips. Pour 1/4 cup vegetable stock and 1/4 cup heavy cream over the turnips. Sprinkle with coriander. Sprinkle 1/2 cup of Muenster cheese over turnips. Repeat these layers twice (turnips, butter, garlic, vegetable stock, heavy cream, cheese). Top with coarse pepper and salt. Bake for about 20 to 30 minutes, until the top is brown and bubbly. Garnish with fresh rosemary.