Turnip tartiflette
- Sophie Godwin – Cookery writer
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 4.6 out of 5.25 ratingsRate
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We’ve swapped potatoes for turnips in this classic French dish, to make the most of a winter veg. Their pepperiness contrasts with the Reblochon cheese
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
750g turnips
peeled and sliced
-
20g butter
plus extra for greasing
-
1 large onion
sliced
-
200g smoked bacon lardons
-
1 tsp thyme
leaves, chopped
-
200ml crème fraîche
-
240g Reblochon
rind and all, chopped into chunks
-
green salad
and cornichons, to serve
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Nutrition: per serving
- kcal599
- fat50g
- saturates30g
- carbs10g
- sugars8g
- fibre6g
- protein24g
- salt2.5g
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Method
-
step 1
Heat oven to 220C/200C fan/gas 7. Bring a pan of salted water to the boil, add the turnips and cook for 6 mins until just tender, then drain.
-
step 2
Meanwhile, melt the butter in a frying pan over a medium heat. Fry the onion for 5 mins, then tip in the bacon and cook for a further 8 mins until it is crisp and the onions are golden. Stir through the thyme.
-
step 3
Lightly butter a medium, overproof casserole dish. Cover the base with half the turnips, then spoon over half each of the onion mixture, crème fraîche and cheese. Season, then repeat the layers. Bake in the oven for 25 mins until bubbling and deeply golden. Leave to stand for 5 mins, then serve with a green salad and some cornichons.
Recipe from Good Food magazine, February 2017
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A star rating of 4.6 out of 5.25 ratings
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