1 Tbsp. butter
1 bunch Red Dog hakurei turnips
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 tsp. freshly ground pepper
1/8- 1/4 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup chicken or vegetable stock
1/2 cup parmesan cheese
Melt butter in a non-stick 12″ skillet (make sure you have a top to fit the pan.)
Wash turnips well, top and tail them, and slice them into 1/4 inch slices. Layer the slices in the pan. Sprinkle the sliced turnips with thyme, salt, pepper, and cayenne pepper.
Cook for 3 minutes over medium heat, then pour heavy cream and stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely of fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.
Serve the turnips hot. Serves 4-6.