Yay! I created a fantastic new recipe to use my turnips and leeks. Turnips are a highly underrated vegetable and can easily take the place of potatoes in a number of recipes. If you've been hesitant about trying turnips, give this yummy, creamy and cheesy dish a try. The ingredients work perfectly together. I also like the fact that it's a one pot dish. I didn't add salt and do not think it needs it because of the saltiness of the Gruyere and the bouillon.
The hunky hubby couldn't get enough of this stuff and I hope it's is a winner at your house too!
Preheat oven to 375 F. This is a layered dish in an oven proof skillet, so you will be creating layers of turnips, leeks, garlic, cheese, bouillon, cream and pepper.
Peel turnips. I used a mandolin slicer to make thin slices. Smash garlic cloves and finely dice. Wash leek well and dice.
In your skillet dice up 1 tablespoon of butter, cover the bottom with a layer of sliced turnips, a little of the leeks, garlic, and cheese. Drizzle a little of the chicken bouillon and cream over the top of the layer and sprinkle with course-ground pepper. Top with another tablespoon of butter.
Repeat this process again and again until the turnip slices are all used. Top the final cheese layer with a little more butter. I actually got 3 layers out of just 2 medium turnips.
Bake in preheated oven for 35-45 minutes or until cheese is golden brown and bubbly and turnips test to done.