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Ingredients

• 2 tablespoons unsalted butter
• 2 1/2 pounds medium turnips, trimmed and left unpeeled
• 1 tablespoon chopped thyme
• 1/2 tablespoon chopped savory
• 1 1/2 teaspoons kosher salt
• Rounded 1/8 teaspoon cayenne
• 1 cup heavy cream
• 1 cup grated Parmigiano-Reggiano (use a Microplane)
• Equipment: an adjustable-blade slicer PreparationPreheat oven to 450F with rack in middle.

Description

Bakespace