3-4 Turnips (25 oz) tops &bottoms cut off, peeled and sliced thinly
3.2 oz Shiitake Mushrooms, stems removed, sliced
6 oz. sweet Onions, sliced, about 1/2 a large onion
3/4 c. Heavy Whipping Cream
1 tsp. Salt
1/2 tsp. White Pepper
1/4 tsp. Nutmeg
6 Tbsp Butter
4 Tbsp Cream Cheese, softened
8 oz. Le Gruyère cheese, shredded
8 oz. Sharp Cheddar cheese, shredded
What to Do:
Melt butter in decent sized pan over medium heat. Add onions, salt, pepper and nutmeg and saute for about 10 minutes until very soft. Add the mushrooms and cook for about another 5 minutes until they are tender.
Add cream cheese to mushrooms and onions and stir to combine. Add cream and stir well, remove from heat.
Mix both cheeses together in a large bowl until well mixed.
Place sliced turnips in a 9X13″ casserole dish distributing as evenly as possible over bottom of dish, evenly cover with 1/2 of the cheeses.
Spread the mushroom and onion mixture as evenly as possible over the top of the turnips and cheese and top that with the remaining cheese, spreading it as evenly as possible again.
Cover the casserole dish with foil, bake in a pre-heated 375 degree oven for 30 minutes, then remove foil and bake for another 15 minutes until cheese is nicely browned.
Makes 10 servings
This reheats really well, but gets oily.
Sodium: 531 mg Fat: 29.92 g Total Carbs: 7.38 g Fiber: 1.6 g Net Carbs: 5.78 g Veggie Net Carbs: 4.62 g Protein: 13.99 g Calories: 354
Ratios: Carbs: 8% Fat: 76% Protein: 16%