2 tablespoons unsalted butter
2 ½ pounds medium turnips, peeled, and thinly sliced (use a sharp knife or mandoline)
1 tablespoon thyme, chopped
3 ounces guanciale (country ham or smoky bacon can be substituted), finely diced and slowly cooked until just shy of crispy
1 teaspoons kosher salt
⅛ teaspoon cayenne
1 cup heavy cream
1 cup Parmigiano-Reggiano, finely grated
- Preheat oven to 400 degrees.
- Melt butter until lightly browned in a 12-inch cast iron skillet, and then remove from heat.
- Arrange about ⅓ of the sliced turnips in buttery skillet. Sprinkle with about ⅓ of the thyme, rendered guanciale, kosher salt, and cayenne. Repeat for 2 more layers (a total of three layers).
- Return skillet to the stove over medium heat. Cook gently until bottom layer of turnips is golden brown.
- Add cream, cover skillet with foil, and bake until the turnips are just tender (yield when poked with a paring knife).
- Remove foil and sprinkle evenly with parmesan. Bake, uncovered, until golden and bubbling, 10−15 minutes. Let stand 5 minutes before serving.
- from Chef Stuart Tracy of Butcher & Bee in Charleston