Top to Tail Turnip Cassoulet
Shared by: erin
Source: Erin at Plan to Eat
Ingredients
Directions
Drain and rinse the soaked beans. Place them in a large pot and cover with plenty of water; skim any foam off of the top while they're cooking. Boil until tender, about 45 minutes. Drain, rinse well, and place into a large bowl.
Preheat the oven to 400. Place a cookie sheet on a rack placed in the upper half of the oven.
Wash and trim the turnips, separating the tops from the roots. Dice the turnips into chunks. Boil the turnips in plenty of water on the stove-top until soft, about 30 minutes. Drain and rinse the turnips, then return them to the pot. Mash them with a potato masher until they are your desired consistency (I like them a little chunky, but I suppose some might prefer them smoother. Your call) Add the mashed turnips to the bowl of beans; mix together.
Now let's deal with those turnip tops. Run a sharp knife down either side of the stem, separating it from the leafy part. Stack the stems and chop them. Set aside. Stack the leaves and roll them up; slice them into a thin chiffonade. Set aside.
Warm a pot on the stove-top and melt the butter. Add the onion, garlic, and ham and saute until the onion is softened. Add the turnip-top stems and saute for a few minutes until softened. Add the leaves and saute for 3-5 more minutes. Add the turnip green mixture to the beans and turnips; stir to combine.
Pour the whipping cream into the bowl until it reaches your desired consistency. My husband likes it on the soupy side, but the kiddos like it more "meaty". Do whatever gives you peace at the dinner table. Pour the bean mixture into a large casserole dish.
Strip the leaves from the rosemary and the thyme. Place them in a food processor with the Parmesan and the breadcrumbs. Pulse until combined. Sprinkle the breadcrumb mixture on top of the beans. Drizzle with a few glugs of olive oil.
Place the casserole dish on the cookie sheet (the cookie sheet catches any juice that bubbles over). Bake until brown and toasty on top and bubbly on the sides, about 30 minutes. Let cool for at least 10 minutes before serving.