Melt 1 Tablespoon butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.)
Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices. Save the turnip greens for another recipe. You don’t need to peel the turnips. Layer the slices in the pan. Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8- 1/4 teaspoon cayenne pepper.
Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup gluten-free chicken stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away. Recipe credit: www.gfzing.com
Serve the turnips hot. The recipe is supposed to serve 6, but maybe realistically it would only serve 4, once they discover that they love turnips!