45 ml butter 3 tbsp
1 kg small turnips, peeled & thinly sliced 2 lb
300 ml heavy cream, heated 1 1/4 cup
fresh thyme leaves to taste
salt & pepper to taste
Arrange turnip slices in a well buttered casserole dish and dot with butter. Pour hot cream over turnips. Sprinkle with thyme, salt and pepper.
Bake in preheated 350 F (180 C) oven for 45 minutes or until turnips are tender and the cream has thickened.
Serves 6