Turnip bake

Lewis MacLachlan

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.


  • 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


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

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