Medieval Armored Turnips

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5 or 6 small turnips

1 ½ cups (6 ounces) mozzarella or provolone

½ cup (4 ounces) Parmesan

4 tablespoon (1/2 stick) butter, melted, plus additional soft butter for the dish

2 teaspoons Poudre Douce (recipe to follow)

 

Preheat oven to 350 degrees, peel turnips then boil them until tender, about 20 minutes, and allow them to cool.  Meanwhile, grate or slice the cheese very thinly, and grate the parmesan.  Slice the cooled turnips about 1/8 inch thick.

 

Coat the bottom of a deep 9 x 9 or 9 inch round baking dish with butter.  Arrange the ingredients inlayers that are as thin as possible, first the cheese, then turnips, then butter then spice, repeat the layers until all ingredients are used.  Top with more cheese, bake until the cheese is just melted around 15 minutes.

 

Serves 3-4.

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Poudre Douce

 

4 ½ tsp cinnamon

1 tsp ground ginger

1 tsp grains of paradise [substitute black pepper if needed]

pinch of nutmeg

pinch of galangal [similar to ground ginger, can omit if needed]

1 cup sugar

 

Combine all ingredients and store in small airtight jar.

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