Everyone has a recipe for their best Potato Gratin. This however is my recipe for the best Turnip Gratin.
Why turnips?
The first week in July is shearing season for us and we are so fortunate to have two fantastic shearers, Daniel McIntyre and Byron Campbell. Daniel has mentions in other posts while this post is inspired by Byron and his fabulous turnips grown on his family farm at Red Range, just south east of Glen Innes. Byron is passionalte about his turnips and the many health benifits of eating them .
Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein. Now that is an impressive list.
Usually only used in vegetable soup or pureed I wanted to find a tasty way to put turnips on the plate. This gratin recipe is easy to prepare, uses ingredients that we would normally have on hand and looks as good as it tastes,
INGREDIENTS
- 4 turnips thinly sliced
- 200 ml cream
- 1 1/2 cups of grated cheese
- 3/4 cup of chicken stock
- 6 garlic cloves chopped
- 1/4 cup of chopped herbs of your choice
- 3 – 4 tablespoons of butter
METHOD
In an oven proof pan melt butter
Place a layer of turnips over the butter and top with a splash of chicken stock and a splash of cream . Top with 1/3 of the herbs and 1/3 of the cheese
Repeat more times finishing with herbs and cheese
Bake in moderate oven 180 deg C for 45 mins or until turnip is cooked.
You may need to cover the top of the bake for the last 15 mins to avoid over browning,
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