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.