Turnip gratin with almonds

Ingredients:

• 900 g turnips (about 5 medium)
• 1 tbsp. + 2 tbsp. heavy cream
• 1 tbsp flour
• 2 tsp chopped fresh thyme
• 1 clove garlic, finely grated
• 1/4 tsp finely grated lemon zest
• 1/4 teaspoon freshly grated nutmeg
• A large pinch of ground cinnamon
• 2 tablespoons unsalted butter
• 1 cup fresh bread crumbs
• 3 tbsp finely chopped almonds
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 175°C.
2. Peel the turnips and slice into 1/4-inch-thick rounds (use a mandoline if you have one). In a large, deep skillet, combine the cream, flour, 1 teaspoon thyme, garlic, lemon zest, nutmeg, cinnamon, 1 teaspoon salt, and black pepper to taste. Add the turnips and bring to a simmer over medium heat; cover and cook until the turnips are tender, about 3 minutes.
3. Combine the turnip and cream mixture and spread evenly in a 2-quart baking dish. Cover with foil and bake until the turnips are very tender, 35–40 minutes. Remove the foil and continue baking until the mixture has thickened slightly and the top is golden brown, about 10 more minutes.
4. Meanwhile, prepare the topping.:
   
   In a large skillet over medium heat, melt the butter. Add the breadcrumbs, almonds, and the remaining 1 teaspoon of thyme and cook, stirring, until the breadcrumbs are golden brown, about 4 minutes. Add the parsley and a pinch of salt. Remove the gratin from the oven and sprinkle with breadcrumbs.