Save to your scrapbook
Creamy turnip and swede gratin
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200ml double cream
2 fresh bay leaves
¼ tsp ground nutmeg
1 garlic clove, crushed
300g (about 2) turnips
300g (about ½) swede
¼ x 20g pack fresh thyme, leaves picked
50g fresh breadcrumbs
40g parmigiano reggiano, finely grated
1. Preheat the oven to 200˚C, gas mark 6. Put the cream, milk, bay leaves, nutmeg and garlic in a pan; bring to the boil, reduce the heat to low and simmer for 2 minutes. Remove from the heat and set aside to infuse for 5 minutes.
2. Meanwhile, peel and thinly slice the turnip and swede. Layer the sliced vegetables in a medium casserole dish, seasoning each layer. Remove and discard the bay leaves from the infused cream mixture, then pour over the vegetables. Top with the thyme, breadcrumbs and cheese. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for 20-25 minutes, until golden and a knife pushes through easily.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.