2 T. unsalted butter
2 1/2 lb turnips, trimmed & left unpeeled
1 T. chopped thyme
1/2 T. chopped savory
1 1/2 t. kosher salt
rounded 1/8 t. cayenne
1 C. heavy cream
1 C. grated parmigiano-Reggiano
Preheat oven to 450 with rack in middle.
Melt butter in an ovenproof 12" heavy skillet, then cool.
Slice turnips paper-thin with mandolene, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Spinkle with about a third of thyme, savory, kosher salt and cayenne. Make 2 more layers.
Cook covered, over medium heat until underside is browned, about 10 min. Add cream and cook. covered. until center is tender, 20 - 25 min.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 - 15 min. Let stand 5 min. before serving.
This comes from Gourmet Mag. and Chef says other Chefs beg her for this recipe.
Ciabatta Stuffing with Chestnuts and Pancetta
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Preheat oven to 350 degrees F
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Turnip Gratin, thank you. I really want to try this recipe.