Cheesy turnip and walnut gratin
Cheesy turnip and walnut gratinSubscribe to Sainsbury's magazine
Our cheesy gratin makes a fabulous accompaniment to a Sunday roast. Crème fraîche is a lighter, lower-fat alternative to double cream
- 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
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.
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.