Turnip Gratin With Cider, Cream and Bacon

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!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat oven to 200C Gas Mark 6.
2. Prepare turnips by peeling and slicing them.
3. Simmer cream and cider in a pan for a couple of minutes.
4. Season and add the mustard and turnip slices and cook for 5 minutes.
5. Fry the bacon until crisp.
6. Tip the turnips and bacon into a gratin dish, leaving some bacon aside for the top.
7. Cook in the oven for 25-30 minutes until golden and bubbling.
8. Serve, with the spare bacon on top, with a glass of cider of course!