Prep 10 mins
Cook 30 mins
Another response to an unfamiliar vegetable in the veg box... in Scotland 'turnip' usually means yellow/orange swedes, but on this occasion I got purple top white turnips delivered. Also a good example of why keeping double cream and decent bacon in the storecupboard is a good idea!
- 284 ml double cream
- 100 ml cider
- 1 tablespoon Dijon mustard
- 750 g turnips (white)
- 6 slices back bacon (preferably smoked)
- 1 pinch salt and pepper
- Preheat oven to 200C Gas Mark 6.
- Prepare turnips by peeling and slicing them.
- Simmer cream and cider in a pan for a couple of minutes.
- Season and add the mustard and turnip slices and cook for 5 minutes.
- Fry the bacon until crisp.
- Tip the turnips and bacon into a gratin dish, leaving some bacon aside for the top.
- Cook in the oven for 25-30 minutes until golden and bubbling.
- Serve, with the spare bacon on top, with a glass of cider of course!