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Turnip Tartiflette
found in Mains - Meat Dishes

Serves:    4  
icon Nut Free    icon Gluten Free

FIBRE
 
6g
20% RDA
CALORIES
 
599
30% RDA
CARBS.
 
10g
4% RDA
PROTEIN
 
24g
48% RDA
FAT
High
50g
71% RDA
SAT. FAT
High
30g
125% RDA
SALT
High
2.5g
63% RDA
SUGAR
Medium
8g
9% RDA

Prep: 10 minutes
Cook: 40 minutes
Cuisine: French

Difficulty:     
Moderate

We have swapped potatoes for turnips in this classic French dish, to make the most of a winter veg. Their pepperiness contrasts with the Reblochon cheese.

Ingredients  scales
  • 750g turnips, peeled and sliced750g turnips, peeled and sliced
  • 20g butter20g butter
  • 1 onion, sliced1 onion, sliced
  • 200g bacon lardons200g bacon lardons
  • 1 tsp thyme1 tsp thyme
  • 200ml creme fraiche200ml creme fraiche
  • 240g reblochon, rind and all, chopped into chunks240g reblochon, rind and all, chopped into chunks
Directions

1
Heat oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7. Bring a pan of salted water to the boil, add the turnips and cook for 6 mins until just tender, then drain.
2
Meanwhile, melt the butter in a frying pan over a medium heat. Fry the onion for 5 mins, then tip in the bacon and cook for a further 8 mins until it is crisp and the onions are golden. Stir through the thyme.
3
Lightly butter a medium, overproof casserole dish. Cover the base with half the turnips, then spoon over half each of the onion mixture, creme fraiche and cheese. Season, then repeat the layers. Bake in the oven for 25 mins until bubbling and deeply golden. Leave to stand for 5 mins, then serve with a green salad and some cornichons.



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