zoom Beetroot and turnip daulphinoise

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    @fooodstylist's Beetroot and turnip daulphinoise

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    @fooodstylist's Beetroot and turnip daulphinoise

    • Cooking time: 1 hours

    Serves: 6 as a side dish


    500g Beetroot (you can use one type or a mixture of colours)
    400g Baby turnips
    400ml Double cream
    100ml Whole milk
    1 minced clove of garlic
    60g grated parmesan
    Knob of butter
    ½ a fresh nutmeg
    1 tbsp fresh thyme leaves
    Salt and pepper


    1. Prepare the vegetables - Preheat the oven to 180 Celsius. Using a sharp knife or a mandolin slice the beetroot and baby turnips into fine slices.

    2. Add the double cream, milk and garlic to a saucepan and bring to the boil slowly on the lowest heat setting.

    3. Prepare the daulpinoise - Grease a medium sized oven proof dish with the butter. Add a layer of turnip to the base of the dish, grate over a little nutmeg, sprinkle with a little of the parmesan and thyme and season well. Follow with a layer of beetroot, repeating the process and alternating the layers until all the ingredients are used up. Pour the double cream mixture into the dish.

    4. Bake in the oven - Place in the oven for 50-60 minutes or until the vegetables are tender and cooked through.

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