creamed turnips
- Categories
- Israeli
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 6 smalls | Turnips |
| 1 tablespoon | Vinegar |
| 2 tablespoons | Butter |
| 1 cup | Heavy cream |
| ½ cup | Grated hard cheese I use Kashkaval |
| Salt and pepper |
Peel and thinly slice the turnips. Cover in water, add vinegar and cook 15 minutes on low heat. Drain.
Preheat oven to 360 F (180 C).
Butter a baking dish, and arrange the turnip slices in one layer. Mix the heavy cream with salt and pepper, and pour into the dish. Bake about 45 minutes, until most of the cream has been absorbed by the turnips. Sprinkle with grated cheese, and bake a few minutes more, until golden. Serve immediately.
Origin: "Yediot Aharonot" newspaper, November 1994. Translated by Gabi Shahar, November 1994.
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