Layered Turnips with Cheese and Bacon Recipe
Cook Time: 70 Minutes
Phase: Phase 1
8 oz, raw (yield after cooking) BACON Smithfield Farmland Corp.
0 1/2 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
0 3/4 tsp THYME Sugar 'N Spice, Inc.
32 oz, raw, yields Turnip
0 1/2 tsp SALT Morton Salt, Inc.
1 cup, shredded GRUYERE CHEESE Emmi Schweiz AG
1 Tbsp ORGANIC HIGH FIBER COCONUT FLOUR Bob's Red Mill Natural Foods, Inc.
2 tablespoon Unsalted Butter Stick
- 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.
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