2 medium sized young turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin
Extra virgin olive oil
3-4 slices white bread (enough to make two single layers in the pan), crusts removed
A few slices of onion, very thinly sliced, enough to cover the pan in one layer
4 ounces Gruyere cheese
Salt and pepper
8x5 baking pan or casserole dish


1.Blanch raw turnip slices: Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.
2.Layer bread, turnip slices, onions, cheese in casserole dish: Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper.
3.Bake: Place casserole on top rack of oven. Bake at 325°F for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top. Remove from oven and let cool for 10 minutes before serving.

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