Turnip Casserole with Porcini Crumb Topping
Ingredients
- 3 cups heavy cream
- 1 garlic clove (finely grated)
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
- 3 pounds small turnips (peeled)
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ ounce dried porcini mushrooms (coarsely chopped)
- ½ cup panko (Japanese bread crumbs)
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