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Quiet Valley plans a quieter Christmas this year

If you are a meat and potatoes kind of person, give some consideration to the humble turnip. I found this recipe years ago after one of the hard-working local growers at the Wilkes-Barre Farmers Market touted his pile of the cruciferous root vegetable, convincing me and MT to buy some. But what, exactly, do you do with a turnip?
				Among other things, they can make a pretty good replacement for spuds in some recipes. This one subs thinly-sliced turnips to create a gratin dish guests routinely assume is scalloped potatoes, even after tasting. The switch means fewer carbs and calories, a bit more fiber, and a lot more Vitamin C according to one healthy eating website.
				Of course, I just make it for the taste, and when MT opted to cook Thanksgiving Day Dinner with an invite to her mom, I chipped in with the previously-published pumpkin soup and this creation credited to Ann Burrell.
				Thin slicing is a big part of success. I use mandoline (Oxo) that has served me very well over the years. The toughest thing about it is the cream sauce, which is another way of saying this recipe is pretty easy. It made a great complement to a plating that included turkey, stuffing, mashed sweet potatoes, Brussels sprouts, red cabbage (from MT&rsquo;s mom) and cranberry sauce (the only pre-made food on the plate)
				Dobru chut!
				Turnip Gratin (courtesy Ann Burrell)
				Ingredients
				2 cups heavy cream
				3 cloves garlic, smashed
				1 bundle thyme
				Pinch of cayenne
				Kosher salt
				&#189; stick butter, plus extra for baking dish
				2 pounds turnips, peeled and sliced very thin
				1 &#189; cups grated Parmesan
				Directions
				Heat oven to 375&#176;.
				Put the cream, garlic, thyme and cayenne in a saucepan and season with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
				Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
				Cover the dish with foil, place on a baking sheet and bake 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.

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Rooting for change: Turnips instead of potatoes