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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
  • 27oz turnips, peeled and sliced27oz turnips, peeled and sliced
  • 3⁄4oz butter3⁄4oz butter
  • 1 onion, sliced1 onion, sliced
  • 71⁄2oz bacon lardons71⁄2oz bacon lardons
  • 1 tsp thyme1 tsp thyme
  • 71⁄2fl oz creme fraiche71⁄2fl oz creme fraiche
  • 81⁄2oz reblochon, rind and all, chopped into chunks81⁄2oz 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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