Turnip Stacks with Parmesan + Dill
Servings: 6 people
Ingredients
- 6 turnips, peeled and thinly sliced
- 2 tbsp olive oil
- Pepper, to taste
- 1 cup freshly grated parmesan cheese
- 2 tbsp butter
- 2 tbsp flour
- 3 cloves garlic, minced
- 2 cups whole milk
- 1 bunch fresh dill, chopped
Instructions
- Preheat the oven to 375 F. Line two baking sheets with parchment.
- In a bowl, thoroughly coat the turnip slices with oil. Spread slices on parchment so that they are not touching. Season with pepper.
- Roast in the oven for 15 minutes. Remove from the oven, flip each slice over and sprinkle the top of each slice with parmesan cheese. Put them back in the oven for another 15 minutes. If your slices are thicker, you may need another 5 minutes for them to be tender.
- Meanwhile, set a saucepan over medium-low heat, and melt the butter. Whisk in the flour and garlic. It will look like a clump and that’s ok! Turn the heat to low, and very slowly add the milk, whisking constantly, until thickened. Set aside.
- Remove the turnips from the oven again, and using toothpicks, stack the slices into 6 stacks. Use bigger slices for the base and the top, and stack smaller slices in between the bigger slices. Set the oven to broil, and broil the stacks for 2-5 minutes until they look golden around the edges.
- Carefully remove the toothpicks and move stacks to a serving plate. Pour sauce over the stacks and top generously with dill. Serve warm!