Point Of No ReTurnip

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Passed the point of no returnip… no going back nowPoint Of No ReTurnip - a roast turnip gratin inspired by the musical The Phantom of the Opera!

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This post is in response to Angus’ turnip dish: Turnip Off! They are actually both roasted turnip recipes, but they are quite different and you should try both when you are in the mood for a turnip-fest. 

My version is inspired by The Point of No Return, from Phantom of the Opera. It’s actually only the second recipe inspired by this Andrew Lloyd Webber classic – the first being Phantom of the Okra – which we published nearly a year ago! It is sung by the Phantom himself, in an attempt to seduce Christine.

 

Passed the point of no return, no going back now
Our passion play has now at last begun

The “returnip” in this dish is sliced into layers, representing the complex layers of the Phantom’s character.* This recipe is like a cross between a dauphinois and an au gratin – with lots of cheese and cream. And although it doesn’t include bacon, you could always add some!

Peel the turnips, then use a mandolin (oops sorry, I meant mandoline) to slice them thinly. Spray a baking dish or cast-iron skillet with olive oil spray.

Combine the cream, ¾ cup of the cheese, and the black pepper. Add a layer of turnip slices to the base of the dish or skillet, then add a third of the cream mixture. Continue for two more layers, then finish with the remaining ¼ cup cheese over the top.

Roast in a preheated oven for 25-30 minutes, or until the turnips are tender.

Point Of No ReTurnip - a roast turnip gratin inspired by the musical The Phantom of the Opera!

Serves 2-4

Point Of No ReTurnip

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • olive oil spray
  • 3 turnips (approx 1 lb), peeled
  • ½ cup heavy cream
  • 1 cup shredded cheese, divided
  • black pepper

Instructions

  1. Preheat the oven to 375F. Spray a baking dish or cast-iron skillet with olive oil spray.
  2. Slice the turnips on a mandoline, and divide them into three piles.
  3. Mix together the cream, ¾ cup of the cheese, and the black pepper.
  4. Layer one third of the sliced turnips into the skillet, then top with a third of the cream mixture. Repeat for two more layers.
  5. Sprinkle the remaining ¼ cup cheese over the top, and bake for 25-30 minutes or until the turnips are tender.
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*possibly

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