Sunset Magazine. Inspired by Pommes Anna, with turnips instead of the traditional potatoes. I'm always looking for tasty ways to get more veggies into my diet. A little cheese and bacon in this recipe go a long way. In fact, though it was delicious as is, a little less bacon would still be delicious; or at least with the cured bacon, I would do without the salt next time I make this recipe. And add a little extra of the thyme, which I personally love. Personalize it to your own taste!
6 T butter, melted
6 oz sliced bacon
½ C shredded sharp cheddar cheese
2 T flour
½ tsp fresh thyme leaves, minced
(additional thyme sprigs for garnishing)
½ tsp kosher salt
¼ tsp pepper
2 lbs small - medium turnips, peeled and trimmed
Generously brush a 9" pie pan with butter. Preheat oven to 425˚, with rack in lower third of oven.
Brown bacon until crisp; drain, and chop.
Combine bacon, cheese, flour, minced thyme, salt and pepper in a small bowl.
Thinly slice turnips into rounds - easiest using a handheld slicer or mandoline. Arrange one sixth of the turnips in concentric, slightly overlapping circles, in a layer in a pie pan. (I only did 4 layers.) Evenly sprinkle a heaping 2 tablespoons of bacon-cheese mixture over turnips, and drizzle with about 2 tablespoons melted butter. Repeat layers, ending with turnips.
Lightly butter bottom of another 9" pie pan; set on top of turnips and add pie weights, dried beans or other oven-proof weights. Set layered pans on a rimmed baking sheet to catch bubbling butter. Bake until edge turns golden (about 50 minutes). Remove top pie pan with weights. Continue to bake until browned on top (10-15 minutes more).
Loosen Anna from pan with a knife; invert onto/into serving plate or dish. Garnish with additional thyme sprigs.
Sunday, October 9, 2016
¼ C olive oil
1 or 2 cloves garlic, minced
2 yellow onions, rough chopped
50-60 oz canned, diced tomatoes (with juice)
2 C chicken broth
¼ C sugar
2 tsp dried oregano
12-15 large, fresh basil leaves
1-2 C cream
salt & pepper to taste
Heat olive oil in a large sauce pan or stock pot over medium-high heat. Add garlic; heat until fragrant. Add chopped onions, cooking until soft and translucent (8-10 minutes), stirring frequently.
Add diced tomatoes, broth, sugar, oregano and basil; bring to a boil. Reduce heat; simmer 30 minutes (more is fine, let those flavors blend). Using an immersion blender, purée until smooth.* Add cream as you purée, return to boil. Season to taste with salt & pepper.
Serving suggestions: Serve with cheese lace (pictured), topped with shredded parmesan, a dollop of sour cream, a fresh basil leaf...
* If you don't have an immersion blender, simply work in batches to purée soup in a standard blender.