Sunday, 1 September 2013

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.

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