Turnip, potato & mustard gratin
This creamy, comforting side dish makes an indulgent accompaniment for roast pork
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 40 mins
Vegetarian
- Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
- Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
- Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through - check with the point of a sharp knife.
395 kcalories, protein 7g, carbohydrate 35g, fat 26 g, saturated fat 14g, fibre 5g, sugar 10g, salt 0.59 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/166607/
http://www.bbcgoodfood.com/recipes/166607/
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Ingredients
- 450ml milk
- 6 turnips , thickly sliced
- 6 large potatoes , thickly sliced
- butter , for greasing
- 1 garlic clove , halved
- 350ml double cream
- 3 tbsp Dijon mustard
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 40 mins
Vegetarian
Ingredients
- 450ml milk
- 6 turnips , thickly sliced
- 6 large potatoes , thickly sliced
- butter , for greasing
- 1 garlic clove , halved
- 350ml double cream
- 3 tbsp Dijon mustard
395 kcalories, protein 7g, carbohydrate 35g, fat 26 g, saturated fat 14g, fibre 5g, sugar 10g, salt 0.59 g
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09 January 2011
Isabelle rated this recipe
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21 December 2011
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