Ingredients:

  • 1-2 lbs. turnips
  • 1 container of heavy cream
  • 3-4 tbsp. chicken stock
  • 1 onion, sliced1 1/2 cups portabellas diced
  • 2 tbsp. butter
  • 1 clove garlic
  • 1/2 tsp. thyme
  • 2 cups grated cheese (I used raw sharp cheddar), separated
  • 1-2 tsp. tapioca starch, separated

Directions:

  • Slice turnips thinly and boil for 3-4 minutes. Drain. Set aside.
  • In separate pot, Heat butter and Sauté onion, mushrooms, and garlic until tender.
  • Add thyme and 1 tsp. tapioca starch. Stir.
  • Add cream, 1 1/2 cup cheese, and stock, whisk. Once the cheese starts to melt, add in 1 tsp. Tampico starch. Mixture should get thicker without getting ‘gummy’.
  • Mix cheese mixture to turnips and place in a baking pan. I used a glass Pyrex dish. Bake at 350 for 20 minutes.
  • Remove from oven and top with remaining cheese.
  • Return to oven and bake 20 minutes or until cheese bubbles.