Layered Turnips with Cheese and Bacon
3.1g
Net Carbs
5.3g
Protein
7.2g
Fat
1.3g
Fiber
102
Calories
Ingredients:
- 8 ounce raw (yield after cooking) Bacon
- 1/2 teaspoon Black Pepper
- 2 tablespoons Unsalted Butter Stick
- 32 oz, raw, yields Turnip
- 1 cup shredded Gruyere Cheese
- 1 tablespoon Organic High Fiber Coconut Flour
- 1/2 teaspoon Salt
- 3/4 teaspoon Thyme
Directions:
- Preheat oven to 425°F. Prepare a 9-inch glass pie pan by greasing with butter (about 1/2 Tbsp; use remaining to grease pan in step 4). Set aside. A metal pan can be used; turn oven down to 400°F.
- Cook bacon in a pan over medium-high heat until crisp, drain on paper towels, allow to cool, then chop. Place bacon in a small bowl and add cheese, coconut flour, thyme, salt, and pepper. Toss together then set aside.
- Thinly slice turnips into rounds using a mandoline. Arrange slices beginning in the center and working out to the edges so that they overlap slightly. Sprinkle 1/4 of the bacon mixture and drizzle with the remaining 1 1/2 tablespoons butter. Repeat three times with remaining turnips and bacon mixture ending with a layer of turnips.
- Lightly butter the bottom of another pie pan, fill pan with pie weights and set it on top of the final layer of turnips. Bake on a sheet pan (to catch any drippings) for 55 minutes or until the edges turn golden brown. Remove top pie pan and continue to cook another 10-12 minutes until the top is browned. Serve immediately by loosening the edges and flipping onto a serving platter. Cut into 12 equal pie-wedge servings.
