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@fooodstylist's Beetroot and turnip daulphinoise
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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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This recipe was first published in March 2016.