Turnip Dauphinoise

I've invented a kind of turnip dauphinoise.

Before we start let's get one thing straight here, when i say turnip I'm talking about these little pink-skinned fellas, with white flesh. They are eaten small. The seeds i sowed were called turnip. In my Yorkshire world they would be called swede, but that's another blogpost.

To make turnip dauphinoise to serve 2-3 people:

• 2 or 3 good sized turnips, peeled and thinly sliced
• Butter
• Garlic granules (or fresh garlic crushed, I'd run out, so I used granules)
• 150ml double cream
• 50ml milk
• 1teaspoon mixed herbs
• Salt & pepper

You'll need a small ovenproof dish, and the oven on about 200°C

1. Boil the sliced turnips in water for 2mins. Whilst this is happening butter a small ovenproof dish (we've got one that's about the size of A5 paper and 1 1/2 inches deep), then sprinkle it with garlic granules (as few or many as you like).
2. After 2mins drain the turnip & put the pan back on the ring, add the turnip back to the empty pan, pour over the cream, milk, herbs, salt & pepper and give it a good mix.
3. Heat it all up until it simmers gently. Let it simmer for about 5mins.
4. Get your buttered/garlicked dish and pour the turnipy-cream mixture in.
5. Whack it in the oven for 20mins
6. Serve as a side dish.