Young Turnip Galette with Cardamom

Farmer John’s Cookbook (Petersen)

Serve as dessert or side dish

1 T. cornstarch	1 T. powdered sugar
½ tsp. fresh ground cardamom	2 T. cold water
3 young turnips sliced in thin rounds	6 T. butter
Salt	Cinnamon sugar (if dessert)
Whipped cream (if dessert)

Whisk cornstarch, powdered sugar, and cardamom in a medium bowl. Whisk in the water until it forms a thick paste. Stir in the turnips and coat evenly. Melt the butter in a large skillet over medium heat, then remove the skillet from heat. Place one of the turnip rounds in the center of the skillet. Add the rest of the slices, overlapping them in concentric circles, until you have used them all to form a large single circle that fills the bottom of the skillet.

Place the skillet over medium heat; cook until slices are golden brown on the bottom, about 10 minutes. As a side dish, carefully flip the galette with a large spatula. Continue to cook the galette until it is golden brown on the second side., about 10 minutes. Remove the skillet from heat. Season galette with salt to taste and slice into triangles. If you are serving the galette as a dessert; sprinkle the top surface of the galette with a generous layer of cinnamon sugar, then flip it with a large spatula. Continue to cook until a caramelized crust forms on the bottom, 5-8 minutes. Remove the skillet form the heat, slice galette into triangles, and top each slice with a dollop of whipped cream.