Sunday, December 6, 2015
I have never tried turnip before but this month I ate it already twice. Last week, my Afghan friend invited my whole family for dinner and, at my request, she made a very autumnal dish made from turnip and meat. It was very aromatic and delicious and I will post a recipe for it as soon as I get all the details of it.
Yesterday, I made a dish that I will share today. It was inspired by a recipe from an Italian cooking magazine, but I made a lighter, vegetarian version of it just to use a box of an already opened ricotta cheese. The dish is easy to make and can be prepared ahead. It can be served alone, as a gluten free vegetarian main course, or served with breads.
4 medium turnips, sliced in 1/8th inch-thick slices,
2 cups milk,
16 oz ricotta cheese,
1 large (27 oz) can of crushed tomatoes,
2 tbsp olive oil,
2 garlic cloves, minced,
1/3 cup shredded asiago cheese,
salt and pepper to taste,
fresh parsley to garnish.
1. Preheat oven to 375F.
2. Place the sliced turnip in a medium pot and cover with milk. Bring to boil and simmer for about 5 minutes, until just softer but still firm. After that, drain the milk.
3. In another pot, heat the oil, add garlic and fry it for 2-3 minutes. Pour in tomatoes and simmer gently for 5 minutes.
4. Place 1/2 of the tomato sauce on the bottom of a medium oven-proof dish. Spread a third of the turnip slices. Then on each slice spread half of the ricotta cheese.
5. Put another layer of turnip slices. Cover them with another layer of ricotta and then again with turnips. Generously season with salt and pepper on top.
6. Pour over the rest of the tomato sauce and finish with the shredded asiago cheese.
7. Cover with aluminum foil and bake for about 20 minutes, until lasagna bubbles. Remove the foil and let the cheese melt until it turns gold.
8. Cool the lasagna and serve with chopped parsley on top.