Turnip and Havarti Torte
"This dish is even better reheated the second day and that's saying something. THIS is comfort food. Use it as a side dish or even served cold as an appetizer. From Rozanne Gold, a favorite cookbook author."
- Ready In:
- 1hr 30mins
- Ingredients:
- 4
- Yields:
-
1 9inch round torte
- Serves:
- 8
ingredients
- 2 1⁄2 lbs large turnips, of similar size
- 2 tablespoons unsalted butter, at room temperature
- 1 lb havarti with caraway or 1 lb plain 50% reduced-fat havarti cheese, in 1/16 inch slices
- salt & freshly ground black pepper
directions
- Boil the unpeeled turnips in salted water until tender, about 30 minutes; drain, cool, peel and cut into 1/4" thick crosswise slices; pat dry with paper towels.
- Preheat oven to 375°; spread the butter on the bottom of a 9" springform pan; place 1/4 of the cheese in the pan; top with 1/3 of the turnip slices, slightly overlapping them; season with salt and freshly ground black pepper to taste.
- Lay down 2 more layers of cheese and seasoned turnips; end with the final 1/4 of cheese; place the pan on a baking sheet and bake 40 minutes or until cheese is golden brown; cool a bit before serving in wedges.
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Reviews
-
It was delicious. The only thing that I may do differently is to perhaps add an herb to it. Dill may be a good addition. -
This was yummy yummy. I learned an important lesson however... I used regular old havarti, and had a *lot* of oil in the pan. Next time, I'll use low fat cheese. Also, I sprinkled a little nutmeg in with the salt and pepper. Delish! -
Yum!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
