- 1 large turnip
- 4-6 parsnips (equal mesure with the turnip)
- 1.5 litres pf double cream
- 1 clove of garlic
- couple of sprigs of rosemary and tyme
- cheese for topping, gribisher works well
Turnip bake
Lewis MacLachlan
8th February 2013
Turnip bake
A lovely accompanyment with a nice roast dinner of you are in a mood changing from meat and potato, curently been making in at work and it is proving surprisingly popular as a side with a variety of mains.
Ingredients
Method
peel and slice the turnip and parsnip finely, bes tot use a mandolin
redure 1 litre of the cream down by about 50% infused with the herbs
mix the vegetables raw into your tray about 1.5-2 inches thick
pass the creme to remove the herbs and add to the tray with the non-reduced creme mix well through the mix and seasom well.
tin foil and bake for up to an hour at 200 taking off the foil for 20 minutes before to colour nicely.
melt cheese ontop and ensue it is all cooked through
enjoy
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
