Turnip tartiflette

Turnip tartiflette

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Prep: 10 mins Cook: 40 mins

Easy

Serves 4

We’ve swapped potatoes for turnips in this classic French dish, to make the most of a winter veg. Their pepperiness contrasts with the Reblochon cheese

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal599
  • fat50g
  • saturates30g
  • carbs10g
  • sugars8g
  • fibre6g
  • protein24g
  • salt2.5g
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Ingredients

  • 750g turnips, peeled and sliced
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 20g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g smoked bacon lardons
  • 1 tsp thyme leaves, chopped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 200ml crème fraîche
  • 240g Reblochon, rind and all, chopped into chunks
  • green salad and cornichons, to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Bring a pan of salted water to the boil, add the turnips and cook for 6 mins until just tender, then drain.

  2. Meanwhile, melt the butter in a frying pan over a medium heat. Fry the onion for 5 mins, then tip in the bacon and cook for a further 8 mins until it is crisp and the onions are golden. Stir through the thyme.

  3. Lightly butter a medium, overproof casserole dish. Cover the base with half the turnips, then spoon over half each of the onion mixture, crème fraîche and cheese. Season, then repeat the layers. Bake in the oven for 25 mins until bubbling and deeply golden. Leave to stand for 5 mins, then serve with a green salad and some cornichons.

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