Turnips Anna Livia

Makes 6 to 8 servings


  • 6 Tbsp. butter, melted
  • 1/2 cup unbleached all purpose flour
  • 2 ounces sharp cheddar cheese, grated
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 tsp. fresh thyme, minced
  • 1/2 tsp. fresh rosemary, minced
  • 1/4 tsp. ground nutmeg
  • 2 pounds turnips, peeled and thinly sliced
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup heavy cream


  1. Preheat oven to 450F. Brush the bottom and sides of a 9-inch pie plate with some of the melted butter.
  2. In a small bowl, combine flour, cheese, salt, pepper, thyme, rosemary, and nutmeg.
  3. Arrange a layer of turnip slices on the bottom of the pie plate. Top with some of the cheese mixture and then some bacon.  Drizzle with some of the butter.
  4. Repeat until you have no more to layer.
  5. Pour the cream over the turnips.
  6. Place the pie plate on a baking sheet. (This is key; otherwise it will make a mess of your oven.) Then grease a piece of foil and cover the top of the pie plate.
  7. Place a second pie plate on top of that and fill it with pie weights (dried beans work fine) or place a cast iron skillet atop the original pie plate.
  8. Press firmly, then bake 40-45 minutes, until golden.
  9. Remove from oven. Loosen the edges with a spatula.
  10. Let cool 5 minutes, then invert onto a serving platter and cut into wedges.

Photo credit: Christina Nifong

Recipe inspired by The New Irish Table

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