We’ve swapped potatoes for turnips in this classic French dish, to make the most of the seasonal veg available now.
- 2 small or 1 large turnip, peeled and sliced
- Knob of butter, plus extra for greasing
- 1 large onion sliced
- 100g g smoked back bacon
- 100ml double cream
- Cheese – camembert, reblochon or vintage cheddar if you haven’t got any the soft ones
This recipie features our lovely...
Heat at 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.
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.
Lightly butter a medium, ovenproof casserole dish. Arrange the turnips, add the onion mixture, double cream and cheese. Bake in the oven for 25 mins until bubbling and deeply golden.