Rich and creamy dishes are not typical on this blog, but as the end of the growing season is here and the holidays approach it seems fitting to celebrate in style. Turnips may or may not top your list of celebratory vegetables. It seems they are on the either love or hate list for most people. So if you are one of the haters, maybe this recipe will persuade you to the other side. Admittedly, I am firmly in the love camp as I have memories of enjoying raw turnips straight out of the garden as a child. You can make this dish with only turnips, or you can mix new potatoes, kohlrabi and turnips. Starchy white potatoes will make the dish more firm, acting as a sort of glue to hold the layers together. So there is plenty of room for creativity and texture preference if you want to adapt to your own taste.
1 1/2 lb turnips (or a mixture of new potatoes, kohlrabi and turnips) 1 medium yellow onion, cut into very thin half-circles 2 cloves of garlic, minced 1 Tbs butter 1 Tbs all purpose flour 1/2 Rapunzel vegetable bouillon cube (with sea salt & herbs) dissolved into 1 cup boiling water 6 oz goat cheese 1/4 cup dry white wine 1 tsp whole grain french mustard 1 cup shredded aged cheese (like white cheddar or gruyere)
Slice turnips (and potatoes and kohlrabi if using) very thinly with a sharp knife or mandolin slicer. Layer them with the onions in a 2qt casserole dish. You can place them in evenly and neatly if you like, but it's not necessary. I just tossed them all together, making sure they were fairly flat and well inside the dish. Whisk together the other ingredients (except the cheese) and pour over the top of the vegetables. Cover with foil and place in the oven at 325 degrees. Bake for about 45 minutes to one hour. Remove the foil and sprinkle the shredded cheese over the top. Return to the oven and bake (uncovered) for about 20 minutes, or until the top is golden brown. Let rest for 5 minutes before serving.