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Sweet potato, turnip and feta gratin


Serves: 6 as a side dish
timePrep time: 35 mins
timeTotal time:
Sweet potato, turnip and feta gratin
Recipe photograph by Toby Scott

Sweet potato, turnip and feta gratin

Creamy with coconut and zesty with lime, this gratin pairs sweet potato with the more humble turnip for a flavoursome main course or side dish

Serves: 6 as a side dish
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
400Kcal
Fat
21gr
Saturates
11gr
Carbs
41gr
Sugars
13gr
Fibre
8gr
Protein
7gr
Salt
2.3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 4 tbsp olive oil
  • zest of 2 limes plus the juice of 1
  • 3 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp sea salt flakes
  • 1kg sweet potatoes
  • 300g turnips
  • 1 x 250ml carton coconut cream
  • 100g feta - use vegetarian cheese if required
  • 15g pumpkin seed
  • small handful coriander leaves

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Whisk together the olive oil, lime zest and juice, garlic, smoked paprika, cumin, salt and some freshly ground black pepper. Set aside.
  2. Peel the sweet potatoes and turnips then thinly slice both into 3-5mm-thick rounds. Place in a large bowl and toss with the spiced oil to coat.
  3. Take handfuls of the veg and arrange in a medium-size oven dish (we used a 21cm diameter round dish, about 1.8 litre capacity), standing them up on their edges so that they fit snugly against each other, as pictured. Brush over any spiced oil that’s left in the bowl.
  4. Cover with foil and roast for 1 hour 15 minutes. Warm the coconut cream in a pan until liquid then pour over the veg. Roast, uncovered, for a further 25-30 minutes until the cream has thickened and the vegetables are tender. Crumble over the feta and scatter over the pumpkin seeds then bake for a final 5-10 minutes until tinged brown.
  5. Slice the remaining zested lime into thick rounds. Scatter the coriander over the gratin and serve with the lime slices on the side.

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