POMMES ANNA WITH TURNIP, CARROTS AND WALNUT GRATIN

My Cellar

Serves 8

POMMES ANNA:

1 medium-sized turnip, about 1 lb (500 g) 4 large russet potatoes

2 jumbo carrots

¼ cup (60 ml) olive oil, plus extra

¼ cup (125 ml) unsalted butter, melted

1 tbsp (15 ml) dried leaf thyme

2 tsp (10 ml) smoked paprika

1 tsp (5 ml) salt

1 tsp (5 ml) black pepper

WALNUT GRATIN:

½ cup (125 ml) chopped walnuts

½ cup (125 ml) fresh ground bread crumbs

⅓ cup (75 ml) coarsely grated Parmesan

½ tsp (2 ml) dried leaf thyme

To make POMMES ANNA: Preheat oven to 400 F (200 C). Lightly rub a 10-in (25 cm) cast iron frying pan with oil.
Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
Drain potato slices and pat dry. Arrange a layer of overlapped potato slices on top of turnip. Generously brush with olive oil mixture. Apply a layer of overlapped carrot slices and brush with olive oil mixture.
Repeat layering with turnip, potatoes and carrots and brushing with oil mixture, ending with carrots. Drizzle any remaining olive oil mixture around the inside edge of pan. Set aside while making Gratin.
To make WALNUT GRATIN: Combine all ingredients in a small bowl and stir to blend. Spoon into centre of Pommes Anna. Overwrap pan with foil. Bake for 35 minutes or until turnip is almost tender. Remove foil and continue baking until all layers are tender and top and edges are golden and crisp. Remove and place on a rack for 10 minutes before cutting into wedges or scooping and serving.