Cheesy turnip and walnut gratin
Cheesy turnip and walnut gratin
Subscribe to Sainsbury's magazineOur cheesy gratin makes a fabulous accompaniment to a Sunday roast. Crème fraîche is a lighter, lower-fat alternative to double cream
Ingredients
- 12 baby turnips, quartered, or 4 large turnips (600g), cut into roughly 3cm wedges
- 200g crème fraîche
- 75g vegetarian Gouda or another hard cheese, finely grated, plus 2 tbsp
- 1 sprig of rosemary, needles finely chopped, plus a few more needles
- 1 tbsp Dijon mustard
- 30g walnut halves
Step by step
Prepare to the end of step 2 a few hours ahead. The gratin will need a little longer to reheat the turnips.
Bring a pan of water to the boil and attach a steamer or set a colander into the pan. Put the turnips in the steamer, cover with a lid and steam-cook for 20-25 minutes until tender. Allow to steam-dry for a few minutes, then transfer to a 1-litre ovenproof baking dish. Heat the grill to medium-high.
Mix the crème fraîche, cheese, rosemary and mustard in a bowl and season well. Spoon this over the turnips and spread out on top. Scatter the extra grated cheese over the gratin.
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Tip
Did you know?
Turnips contain several phytochemicals, which some scientists believe might help reduce the risk of certain cancers.
Grill for 8-10 minutes until lightly golden and bubbling. Add the walnuts and a few rosemary needles to the top of the bake and return to the grill for a further 2-3 minutes. Remove, allow to cool slightly and serve.
