turnip gratin

Meg asked me what we’d be doing to celebrate our anniversary.

I thought we might go to the Gagetown Fair then have supper at home.

She laughed. 

Twenty one years ago, Ralph and I stood at the alter with our daughters and became a family. We’ve celebrated that day every year except for the year that I forgot – not cool in every way you can imagine. Romantic dinners alone, with the girls, with friends, in Italy and in Greece. This year feels quiet. We’ll spend the day at a country fair, have dinner at the farm then we’re going to dance… 

Rapa al Forno/Turnip Gratin
Serves 4

Preheat oven 425*F

2 lbs small white turnips, unpeeled and sliced as thinly as possible
3 tablespoons butter
3 twigs fresh thyme
¼ teaspoon dried chilli flakes
½ teaspoon sea salt flakes
Whipping cream
1 cup Parmigiano – Reggiano, grated

Over medium heat, melt butter in a heavy bottomed skillet
Place 1/3 of the turnip slices in the skillet sprinkled with 1/3 of the thyme, chilli flakes and salt
Repeat two more times
Cover skillet and leave to cook for 10 minutes to allow a crust to form.
Remove lid and pour in enough whipping cream to cover turnip.
Place in oven for 15 minutes or until turnip is fork tender.
Remove from oven then sprinkle with grated parmesan
Return to oven until top is well browned
Remove from oven and serve.

THE LOVE: Slice the turnip as evenly as possible to ensure even cooking. Use a mandolin if you have one!

printable recipe

one year ago: we were in Greece

two years ago: blackberry and apple crumble

Thanks for reading.