4 Medium to large turnips sliced thinly
1 cup grated cheese (Omit if dairy intolerant)
1 cup cream (Coconut cream if dairy intolerant)
Himalayan salt to taste
2 slightly heaped tsp turmeric powder (read more about this powerful spice here)
2 Tbsp butter
1. Peel and thinly slice your turnips and put a layer into an oven-proof dish.
2. Pour half the cream over the turnips. Sprinkle 1 tsp turmeric over the first layer and use one Tbsp chunks of butter on the layer. Sprinkle with half the cheese.
3. Repeat another layer as above.
4. Bake for 35 – 40 minutes at a 180 degrees.
I served this comforting side-dish with some grilled chicken.
Now if you really want to be resourceful and take your turnip-experience to the next level, pick a bunch with beautiful turnip greens. These greens are filled with cancer-fighting properties. I used mine to make a broth along with the chicken bones from the carcass after I cut my chicken into pieces.
Simply add 1 carrot, half an onion, turnip greens, 2 free-range wings, chicken bones, garlic, salt, peppercorns and apple cider vinegar to create this nutrient-dense broth. I used the broth the next day, simply added some mushrooms and cream for a lovely mushroom soup.