- 2 bunches turnips, cleaned well, greens removed
- 1 tablespoon unsalted butter
- 1 teaspoon dried thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup cream
- 1/4 cup chicken stock
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Romano cheese.
- 1/2 pound hot Italian turkey sausage (or regular Italian sausage)
- 1 pound dried penne
- Cut off the top and tail of the turnips, slice into 1/4 inch slices.
- Melt butter in a non-stick 12-inch skillet (choose one with a lid) and layer turnip slices in pan. Sprinkle the turnips with thyme, salt, pepper, and cayenne pepper.
- Cook in butter over medium heat for 3 minutes.
- Cover turnips with the heavy cream and chicken stock, put lid on and cook over medium heat (making sure not to scald the cream) for 20 minutes.
- While the turnips are cooking, boil the water for your pasta, cook until al dente, and drain, reserving some of the pasta water.
- At the same time you're cooking the pasta, remove turkey sausage from their casings, and brown in a skillet. Transfer to a paper-towel lined plate and set aside.
- After 20 minutes, the turnips will be softened. Sprinkle Parmesan cheese over top of cooked turnips and put lit back on for 3-4 minutes until cheese is melted over the turnips.
- At this point, remove the lid, add your sausage and your pasta, and 1/4 of a cup reserved water from the pasta and toss until well-combined.
- Serve with plenty of extra parmesan and romano cheese.
FoodBuzz, adapted from Gourmet/2007