Turnip Torte - you gotta try it!

Whaaat? A delicious, comforting dish made from turnip? It's surprising but, yes, it's pretty darned good. Assembly is very easy, but it does require quite a bit of cooking time.

NOTE: next time I'll try adding a few sprinkles of either whole or cracked caraway seeds.
Response - it was good!

2 lbs turnip

1 Tbsp (½ oz/14gr) butter

½ lb havarti, grated

salt & freshly ground black pepper
Caraway seeds

1. Boil the unpeeled turnip in salted water until tender, about 20 to 30 minutes, depending on the size of the turnip(s); drain, cool, peel and cut into 1/4" thick rounds.
2. Preheat the oven to 375°F.
3. Spread the butter on the bottom of a shallow pie plate and sprinkle 1⁄4 of the cheese in the pan; top with 1⁄3 of the turnip slices, slightly overlapping them; season with salt, pepper and a light sprinkle of caraway, and repeat, salting, peppering and carraway-ing each layer of turnip until the last quarter measure of cheese is sprinkled on top.
4. Bake in the oven for 40 minutes or until the cheese is golden brown; let it cool a bit before serving.
5. Goes very nicely as a main dish with some toasted, crusty rye bread.