Recipe from NoblePig.com | Serves: 8
Ingredients:
1/2 pound parsnips, peeled and very thinly sliced
1/2 pound turnips, peeled and very thinly sliced
1/2 cup all-purpose flour
1 Tablespoon kosher salt
1 teaspoon coarsely ground black pepper
1-1/4 cups Sargento's Off the Block Shredded Pepper Jack Cheese
1-1/4 cups Sargento's Chef Blends Shredded 6 Cheese Italian
1/4 cup butter
1-3/4 cups half and half, scalded
Directions:
Prepare a 2-quart baking dish by greasing with butter. Set aside.
Use the slicer blade of your food processor to process the turnips and parsnips into very thin slices. (A mandolin can works as well.)
In a small bowl, combine flour, salt and pepper. Begin layering 1/4 of the turnips and parsnips in the buttered baking dish. Sprinkle the first layer of turnips and parsnips with 1/3 of the flour mixture and 1/4 of the cheese mixture. Repeat with 2 more layers of vegetables, flour mixture and cheese. Top with remaining turnips and parsnips slices. Dot with 1/4 cup butter, then pour hot half and half over potatoes.
Bake at 375 degrees F for 45 minutes. Parsnips and turnips should be soft when pierced with a fork and cheese should be brown on top.
Let sit 10 minutes before serving.
- Recipe courtesy of noblepig.com.