Cheesy turnip and walnut gratin
Prep time: 10 minsTotal time: 
Cheesy turnip and walnut gratin
Prep time: 10 minsTotal time: 
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
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.
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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.
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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.
TipDid you know?
Turnips contain several phytochemicals, which some scientists believe might help reduce the risk of certain cancers.
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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.
