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Turnip, potato & mustard gratin

Turnip, potato & mustard gratin

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A star rating of 3.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

This creamy, comforting side dish makes an indulgent accompaniment for roast pork

  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal395
fat26g
saturates14g
carbs35g
sugars10g
fibre5g
protein7g
low insalt0.59g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, January 2010

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A star rating of 3.5 out of 5.4 ratings
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