Creamy Turnip Dauphinois
Just like potato dauphinois, but with a twist! This is also very creamy and tender but turnip requires different herbs and spices, so I've added fresh thyme and nutmeg.
Ingredients
- 1 large turnip sliced
- 300 ml singe cream
- handful fresh thyme
- 1/4 tsp freshly ground nutmeg
- 4-5 shallots thinly sliced
- 3 cloves garlic minced
- 100 g vegetarian hard cheese or Parmesan grated
- 2 tbsp olive oil
- 1/2 tsp salt
Instructions
- Place the onions in a frying pan.Heat oven to 175C/160C fan/gas 4 and grease a shallow baking dish.
- Fry the onions until they are golden brown and crispy.
- Slice the turnips and add them to the baling dish. Cover the first layer with the fried onions and thyme.
- Add half of the cheese.
- Add another layer of turnip, pour the single cream on the top of it evenly and sprinkle with the remaining cheese.
- Pop it into the oven for about 80 minutes - the turnips cook slowly! I never cover it as I don't use foil so it takes about this much. After about an hour in the oven, check them with a fork.Serve it immedately.
