Our Veg of the Week at the Wilde & Greene Farm Shop last week was the Golden Turnip. To celebrate this tiny (but triumphant) vegetable I made turnip dauphinoise, just to see whether it was possible. It was, and it was great. I’ve put together the recipe for you so that we can all share the power of the turnip.
It’s a great side dish to meat and goes very well with leafy veg such as kale, spinach or brussell tops.
3 cloves garlic, finely chopped
5-6 medium turnips (golden or regular) peeled and thinly sliced
227ml (one pot) organic double cream
100g parmesan cheese, grated
Pre heat oven to 180° or gas mark 4.
Slowly heat the cream and milk in a medium pan until it starts to thicken. Add the garlic and turnips to the pan and allow to cook slowly for 10-15 minutes when the turnips have slightly softened.
Once they have started to soften, pour the mixture into a deep tray, ensuring that the mix is not too spread along the bottom of the tin (there must be a good thickness to it to make sure that it cooks before burning). Add the parmesan cheese to the top of the mixture (I also added cherry tomatoes whole which was lovely) and put in the oven for 30-40 minutes. Once the top has browned and the turnips are fully cooked, serve.