Turnip and Havarti Torte
- 2 12 lbs large turnips, of similar size
- 2 tablespoons unsalted butter, at room temperature
- 1 lb havarti with caraway or 1 lb plain 50% reduced-fat havarti cheese, in 1/16 inch slices
- salt & freshly ground black pepper
- Boil the unpeeled turnips in salted water until tender, about 30 minutes; drain, cool, peel and cut into 1/4" thick crosswise slices; pat dry with paper towels.
- Preheat oven to 375; spread the butter on the bottom of a 9" springform pan; place 1/4 of the cheese in the pan; top with 1/3 of the turnip slices, slightly overlapping them; season with salt and freshly ground black pepper to taste.
- Lay down 2 more layers of cheese and seasoned turnips; end with the final 1/4 of cheese; place the pan on a baking sheet and bake 40 minutes or until cheese is golden brown; cool a bit before serving in wedges.
size, unsalted butter, caraway, salt
Taken from www.food.com/recipe/turnip-and-havarti-torte-79524 (may not work)