Ingredients: 4 round turnips, each about 3 inches in diameter 3 1/2 tsp. butter 1 lb fresh spinach, washed and chopped into small pieces 4 Tbsp. cream 4 Tbsp. Brillat Savarin nutmeg 3 oz. Beaufort cut into very small pieces salt and pepper to taste Directions:1. Preheat the oven to 375 F.Peel the turnips and cook them in salted boiling water until they are just tender when you prick them with a fork. Drain and let cool. When cool, cut each turnip in half horizontally and scoop out the middle, being careful to leave the outside intact. Lightly salt and pepper the inside. 2. Melt the butter in a large saucepan, add the spinach and cook 3 to 4 minutes to soften the leaves. Add the cream and the Brillat Savarin, a pinch of nutmeg, and salt and pepper to taste. When the Brillat Savarin has melted, remove from heat and fill each turnip half with the mixture. 3. Finally, cover each mixture with the Beaufort. Put the 8 halves into a baking dish, and bake 10-12 minutes until the Beaufort turns golden brown. Serve hot. |