A lovely lower-carb version of the classic French potato “cake.”
I thought this was a great idea when I saw the recipe for it in Saveur Magazine. Unfortunately, their recipe did not live up to my expectations. So I made my own version, based loosely on Julia Child’s classic recipe, which uses potatoes. My kids enjoy this recipe, so I’m sure yours will too.
15 small turnips, trimmed and peeled
3 to 4 tablespoons, ghee, butter or your favorite butter substitute, melted*
salt & pepper to taste
herbs de Provence, optional
* vegetarians/vegans: olive oil should work just as well.
Preheat oven to 375 F.
Using a food processor, mandoline, or very sharp knife, thinly slice the turnips.
Pour enough butter to just cover the bottom of a pie plate. Layer about two to three turnip-slices thick. If you want to get fancy, you can actually place the slices on top of one another in a spiral fashion. Drizzle with butter, and sprinkle with salt, pepper and herbs de Provence. Repeat until you’ve filled the pie pan, but do not drizzle butter on the top layer. It ok to fill above the pie pan top, and even “mound” it, because the filling will shrink as it cooks.
Cover the galette with a sheet of wax paper. Then place another (heavy) pie plate on top. You want to weigh the turnips down as they are cooking. Place in the oven and cook for 1 1/2 hours.
Remove the pie plate and wax paper, and drizzle with butter. Then sprinkle with salt, pepper and herbs de Provence and place back in the oven for another 30 minutes, or until browned.
Remove from the oven and invert onto a serving dish.