Turnip and Havarti Torte
Elevate your comfort food game with this rich and savory Turnip and Havarti Torte, a stunning centerpiece for any meal. Layers of thinly sliced turnips are delicately interwoven with creamy Havarti cheese and a luscious garlic-thyme-infused cream mixture, creating a dish that's as indulgent as it is wholesome. Topped with a golden, crisp panko-Parmesan crust, each slice offers a perfect balance of creamy and crunchy textures. Ideal for holiday dinners, brunch spreads, or a cozy family meal, this torte brings out the best in humble turnips with minimal prep work and a bake time under an hour. Whether you're a fan of hearty casseroles or simply love experimenting with earthy vegetables, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 medium Turnips
- 200 grams Havarti cheese
- 2 tablespoons Unsalted butter
- 2 teaspoons Fresh thyme leaves
- 2 cloves Garlic
- 1 cup Heavy cream
- 1 large Egg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.33 cup Panko breadcrumbs
- 2 tablespoons Parmesan cheese, grated
Instructions
Preheat the oven to 375°F (190°C) and grease a 9-inch springform pan or pie dish lightly with butter.
Peel the turnips and slice them thinly using a mandoline or very sharp knife (about 1/8-inch thick slices). Set aside.
Grate the Havarti cheese and set it aside in a bowl.
Melt 2 tablespoons of butter in a small saucepan. Mince the garlic and sauté it in the butter for about 30 seconds until fragrant. Remove the pan from heat and stir in the fresh thyme leaves.
In a medium mixing bowl, whisk together the heavy cream, egg, salt, and black pepper until smooth. Stir in half of the sautéed butter-garlic-thyme mixture.
Arrange a layer of turnip slices on the bottom of the prepared pan, overlapping them slightly to cover the surface. Sprinkle a portion of the grated Havarti cheese evenly over the turnips, followed by a few spoonfuls of the cream mixture. Repeat layering until all the ingredients are used, finishing with a layer of cheese on top.
In a small bowl, combine the panko breadcrumbs with the grated Parmesan cheese and the remaining butter-garlic-thyme mixture. Sprinkle this breadcrumb topping evenly over the top layer of cheese.
Cover the pan with foil and bake for 30 minutes. Then remove the foil and bake for an additional 20 minutes, or until the turnips are tender, the top is golden brown, and the filling is bubbly.
Let the torte rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 3346 mg | 145% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.9 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1711 mg | 132% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
