Turnip & mustard gratin
John Torode's baked turnip dish is a spin on dauphinoise with a delicate cream sauce and added cheese
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr 15 mins
- Heat the oven to 180C/fan 160C/gas 4. Peel and slice the turnip thinly. soak the pieces in some cold water for 5 minutes, then drain the slices and drop into boiling water for 2-3 minutes to blanch them.
- Bring the cream to the boil. add the crème fraîche and dijon mustard. Mix the cream mixture with the turnip, pour the whole lot into a buttered dish and sprinkle with grated gruyère. Tap the dish so it all packs down and cook for about 40-50 minutes, or until golden, bubbling and tender.
PER SERVING
495 kcalories, protein 9.7g, carbohydrate 7.9g, fat 47.4 g, saturated fat 27g, fibre 3g, salt 1.08 g
Recipe from olive magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1772635/
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Ingredients
- 500g turnips
- 250ml double cream
- 3 tbsp crème fraîche
- 2-3 tbsp Dijon mustard
- 100g Gruyère , grated
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr 15 mins
Ingredients
- 500g turnips
- 250ml double cream
- 3 tbsp crème fraîche
- 2-3 tbsp Dijon mustard
- 100g Gruyère , grated
PER SERVING
495 kcalories, protein 9.7g, carbohydrate 7.9g, fat 47.4 g, saturated fat 27g, fibre 3g, salt 1.08 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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05 December 2011
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05 January 2012
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