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.

Serves 4


  • 2 tbsp butter

  • 2 shallots, sliced

  • 1 garlic clove, crushed

  • Sprig of thyme

  • 50g prunes, de-stoned and chopped

  • 50ml Scotch whiskey

  • 100ml milk

  • 100ml double cream

  • 500g turnips, sliced thin

  • 50g Gruyere

  • Salt and pepper


  1. Heat the oven to 170°c.

  2. 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.

  3. 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.

  4. 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.