1-2 lbs. turnips
1 container of heavy cream
3-4 TBSP chicken stock
1 onion, sliced
1 1/2 cups portobella mushrooms, diced
2 TBSP butter
1 clove garlic, chopped
1/2 tsp thyme
2 cups grated cheese (I used raw sharp cheddar), separated
2 tsp tapioca starch, separated
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. tapioca starch. Mixture should get thicker without getting ‘gummy.’
Mix cheese mixture into 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.