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.

Ingredients

  • 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

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

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you