Turnip Gratin With Cider, Cream and Bacon |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another response to an unfamiliar vegetable in the veg box... in Scotland 'turnip' usually means yellow/orange swedes, but on this occasion I got purple top white turnips delivered. Also a good example of why keeping double cream and decent bacon in the storecupboard is a good idea! Ingredients:
284 ml double cream |
100 ml cider |
1 tablespoon dijon mustard |
750 g turnips (white) |
6 slices back bacon (preferably smoked) |
1 pinch salt and pepper |
Directions:
1. Preheat oven to 200C Gas Mark 6.
2. Prepare turnips by peeling and slicing them.
3. Simmer cream and cider in a pan for a couple of minutes.
4. Season and add the mustard and turnip slices and cook for 5 minutes.
5. Fry the bacon until crisp.
6. Tip the turnips and bacon into a gratin dish, leaving some bacon aside for the top.
7. Cook in the oven for 25-30 minutes until golden and bubbling.
8. Serve, with the spare bacon on top, with a glass of cider of course!
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