2 Tbsp unsalted butter
2 1/2 lbs turnips
1 Tbsp chopped thyme
1 1/2 tsp kosher salt
1/2 tsp savory
1/8 tsp cayenne
1 cup heavy cream
1 cup grated Parmigano-Reggiano
Melt butter in oven proof 12″ heavy skillet, then cool. SLice turnips paper thing then arrange 1/3 of slices, overlapping tightly, in skillet, keep remaining slices covered with dampened paper towels. Sprinkle with about a 1/3 of thyme, savory, kosher salt and cayenne. Make 2 more layers. Preheat oven to 450 degrees. Cook, coovered over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered until center is tender, 20 to 25 minute. Sprinkle evenly with cheese then bake, ucovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
**The seasoning can be a bit strong I like to use a but less. I got this recipe from Gourmet magazine**
Contributed by: Jenny Myatt, Ocracoke Island Realty
