Servings: 6 to 8
Meal Type: Entree
Preheat your oven to 375°F and rub the inside of a 2- to 3-quart baking dish with 2 teaspoons butter.
Melt 1 tablespoon butter in an 8- to 10-inch sauté pan or skillet and add the onions plus ½ teaspoon salt. Cook over medium heat, stirring frequently, until the onions are caramelized and chestnut brown, about 30 minutes. If the onions stick and the bottom of the pan looks dangerous, add 1/3 cup water. Scrape up all the dark bits and cook out the water. You should end up with about 2/3 cup caramelized onions.
Bring a 6-quart pot of heavily salted water up to a rolling boil and set up an ice bath nearby. Add the turnip roots and cook them for 2 to 4 minutes. Transfer them to the ice bath to stop the cooking. Once they’re cool, drain and dry the turnips.
Meanwhile, in a 2-quart saucepan, gently heat the cream with the garlic and the thyme to just under a simmer. The goal is to let the cream steep, not boil, for about 30 minutes. Once it’s done, set it aside and let it cool slightly.
If you want to wash as few dishes as possible, like I do, melt the remaining butter in the same saute pan you used for your onions. Add the turnip greens and ½ teaspoon salt. Let them wilt down for about two minutes. Transfer the greens to a colander and press as much liquid out as you can. Transfer the greens to your cutting board and run your knife through them.
In a large bowl, whisk together the egg, cooled cream, cheese, remaining salt, black pepper, and onions. Stir in the roots, greens, and bread. Transfer the gloppy mess to your baking dish and let it rest for about 10 minutes (or overnight) before baking uncovered for 45 minutes. Serve warm.