Baker’s Turnip Recipe
Taking the humble, often overlooked, turnip and giving it a proper send off. The addition of whisky is optional but come on, its Christmas! Perfect with a roast dinner with some red cabbage.
2 tbsp butter
2 shallots, sliced
1 garlic clove, crushed
Sprig of thyme
50g prunes, de-stoned and chopped
50ml Scotch whiskey
100ml double cream
500g turnips, sliced thin
Salt and pepper
Heat the oven to 170°c.
In a small saucepan melt the butter, add the shallots and garlic and thyme, sweat for 3 mins. Add the prunes, whisky and then the milk and cream.
Place the sliced turnips in a baking dish. Pour the cream pan over and mix it around. Cover with tin foil and bake for 30mins.
Remove the foil, scatter the gruyere over, and bake for a further 15 mins. It should be brown and gorgeous on top, with tender creamy turnips within.