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Turnips
This root vegetable has been cultured and eaten since ancient times across Europe and Asia. Red, purple and pink varieties are now available as well as the more common white type. They are best stored, unwashed, in a plastic bag in the refrigerator. They are excellent mashed with butter on their own or (even better) mashed in with potatoes.
Carrot and Turnip Gratin
350g (12 oz) carrots, peeled and shredded
350g (12 oz) turnips, peeled and shredded
small onion, finely chopped
2 tbspn fresh parsley, finely chopped
4 tbspn cornflour
500ml (1 pint) milk
125ml (1/4 pint) double cream
1 large egg, beaten
freshly grated Parmesan cheese
salt & pepper, to taste
knob butter
(unsalted if possible)
Butter a gratin dish or shallow baking dish and preheat oven to 190C/375F/Gas mark 5. Combine the carrots, turnips, onion, parsley and 3 tbspn of the cornflour and press this into the baking dish. In a small saucepan, dissolve remaining cornflour in 125ml (1/4 pint) of the milk and then add the remainder of the milk and the cream into the pan. Bring this to the boil, stirring constantly. Reduce the heat and slowly add the beaten egg, stirring all the while. Season well and add this mixture to the vegetables in the baking dish. Sprinkle with grated parmesan, dot with butter and bake for 45 mins or until it is bubbling and has a golden crust. Let the gratin stand for 10 minutes before serving.
Recipe from www.recipesource.com
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