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1
Preheat the oven to 450.
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2
Generously brush the bottom and sides of a 9-inch glass pie plate with some of the melted butter; set aside.
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3
In a small bowl, combine the bacon drippings and the rest of the melted butter.
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4
In another bowl, combine the flour, Parmesan cheese, salt, ginger, mustard, pepper, thyme, rosemary and nutmeg; spoon about 1/4 cup of this mixture onto a small plate.
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5
Pick out the prettiest and most uniform turnip slices.
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6
Dip one into the bacon fat and butter, then press one side into the seasoned flour on the plate.
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7
Lay the slice, floured side up, in the center of the pie plate.
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8
Repeat dipping and placing the most uniform slices, overlapping them slightly and working out from the center in concentric rings, to cover the bottom and sides of the pie plate.
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9
Continue layering the remaining turnip slices in slightly overlapping concentric rings.
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10
Brush each layer all over with the remaining bacon fat and butter and scatter a little of the remaining seasoned flour evenly on top, until all the turnips have been used.
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11
Brush bacon fat and butter on the shiny side of a 9-inch square of aluminum foil and place, buttered side down, on top of the turnips.
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12
Place a heavy 8- or 9-inch skillet on top and press firmly; fill the skillet with pie weights or dried beans.
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13
Bake the turnips in the middle of the oven for 30 to 35 minutes, until the bottom and sides are richly browned.
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14
(Set a pan on the rack below to catch any juices.)
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15
Remove from the oven, lift off the skillet and peel off the foil.
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16
With a thin spatula, carefully loosen the turnip cake around the edges.
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17
Let cool for 5 minutes, then invert onto a heated serving plate.
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18
Cut into wedges and serve at once.
