Turnips are SO underrated. Turnips are a root vegetable, and once you take a bite of this dish, you’ll seriously wonder why turnips haven’t swept more Thanksgiving tables than they have.

Preheat the oven to 375º. Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese. In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter. Next, sprinkle a little of the garlic on top, then – and this is purely optional and really not all that necessary – add a couple of tablespoons of butter. Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream. Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty. Repeat these layers twice more. Sprinkle on some freshly ground black pepper. Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.

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To check out all my archived Thanksgiving recipes, flip through the PW Thanksgiving Recipe File. I have all the basics there: turkey, gravy, dressing. Watch for many more holiday-friendly dishes here in the coming days and weeks.

Before I continue with this unbelievably flavorful and decadent Thanksgiving recipe, let me assuage your fears: I am not trying to kill you. No, I’m not. NO, I’m not, despite what you might think. I LOVE you. I would never try to kill you. You must believe me, despite all the cream and butter I’ve used in my recipes lately.

Let’s talk about turnips. Oh my goodness gracious sakes alive, people—they are SO underrated. Turnips are a root vegetable, right along with carrots, celery root, rutabagas, and parsnips, and while they might somewhat resemble potatoes in color, texture, and circumference, once you take a bite of this dish, you’ll seriously wonder why turnips haven’t swept more Thanksgiving tables than they have. Not to malign our beautiful lover, The Potato, but I think turnips are just so much more special.

They’re probably really good for you, too. But to avoid snickers and jeers from the crowd, I won’t EVEN touch that one.





The Cast of Characters: Turnips, Butter, Garlic, Cream, Chicken Broth, Gruyere Cheese, salt, pepper, and whatever herbs you’d like to use, if any.





This is Gruyere cheese. It’s kind of like a cross between Parmesan and Swiss. Think a hard Swiss…with a rind.

It’s ten kinds of good, is what it is.





These are turnips. They’re kinds of like gigantic radishes, but not really. If you serve them this Thanksgiving, people will oooh and aaah and be impressed.





Let’s start by peeling the turnips.





I just use a carrot/vegetable peeler and take off the outer skin as I would an apple.





I always have little contests with myself to see if I can keep the peel in one piece. And if it drops off and breaks, I’m a loser.

Don’t pretend you don’t do things like that, too.









Now grab as many garlic cloves as you can handle…





Then smash them with the bottom of a glass.





The cloves should pop right out.





Then you can chop ’em up really finely.

I should admit to you right now that I used five garlic cloves. And *burp* *hiccup*. It’s 9:00 on Sunday night and my esophagus is goin’ crazy.





Now, let’s grate up the Gruyere.

You know you’ve always wanted to grate up the Gruyere.









Now. I will admit that I grated up, like, an obscene amount of Gruyere; this is about three cups. You can use two cups if you don’t want to be like me.

But if you want to be like me, that’s okay, too. But only as it relates to Gruyere.





Next, you’ll want to slice the turnips really thin. I used a mandoline, but that’s only because my sharp knives were in the dishwasher and I was too lazy to get them out and wash them by hand.

Yes, I put my knives in the dishwasher. I also put my crystal, my wooden spoons, and my dog in the dishwasher.

But only when he really needs a bath.

Good grief, I’m kidding. But only about the dog.





Once you get all the turnips sliced up thinly, add a couple of tablespoons of butter to the skillet over medium-low heat.





Swirl the skillet to coat, then place a single layer of sliced turnips on top of the butter, overlapping the edges.





Next, sprinkle a little of the garlic on top, then—and this is purely optional and really not all that necessary—add a couple of tablespoons of butter.





Next…see those droplets? That’s chicken broth, and I drizzled a healthy splash over the turnips.





After that, I did the same with the cream.





Then I added a healthy layer of Gruyere—probably about a half a cup.





And “healthy layer of Gruyere” could probably be considered a relative term.





I sprinkle on a little salt, but the Gruyere has plenty of salt already in it…so proceed with caution.





I mostly just wanted to show you salt granules mid-air.

I LOVE using my flash! It opens up a whole new world of frozen action.

Don’t tell anyone I said that.





At this point, you have a nice layer of turnips, chicken broth, garlic, butter, and cream. And by now, the bottom should be bubbling nicely. You want that to continue while you’re assembling the rest.





Go ahead and add another layer of sliced turnips and garlic…





And splash on a little broth…





Followed by a little cream.

And I mean it when I say “a little.” I’m NOT trying to kill you, remember?





Next, add another layer of cheese.





And by the way, you can use ANY cheese—or combination thereof—that you wish. Gruyere is special and delicious, but white cheddar, Gorgonzola, or any other cheese would work just splendidly.





Let’s do another layer, just for kicks.

Meanwhile, the pan is bubbling slowly.





A little butter. Totally optional. If you don’t use it, you won’t hurt my feelings.





Don’t forget the splash of broth…





The splash of cream…





And finally, a nice layer of cheese.





And did I mention the cheese?





Finally, sprinkle on some freshly ground black pepper. You can also sprinkle on some Paprika, Cayenne Pepper, or whatever else floats your boat. I actually prefer steering clear of strongly-flavored herbs, because I think the flavor of the turnips shines through more.

Now, the beauty of preparing this in an ovenproof skillet is, you just pop the whole thing in the oven. That’s what you call a one-dish Thanksgiving meal.

I do 375 degrees for about twenty minutes, or until the top is hot, brown, and bubbly.





I’m sorry. Did someone say “hot, brown, and bubbly?”





Let me encourage you: if you haven’t entered the world of turnips before, make this for Thanksgiving this year.





Unless you live in Canada. And in that case, you’ll have to make it for Thanksgiving next year.

I always get sidetracked by the details.

Enjoy!