Turnips are cheap at the moment so I bought a bulk bag at the veg shop the other day. They’re not my favourite root vegetable so I’ve had to force myself to come up with meals that include them.
A couple of days ago we ate them as chips that I did in the airfryer, today I’m making them like I would Scalloped potatoes and over the weekend the husband is making Bubble & Squeek (a British turnip and carrot dish)
1/2 large onion
1 yellow pepper
2/3 cup grated pecorino / parmesan
1 cup bacon (optional)
250ml chicken stock
Salt and pepper
Peel and thinly slice the turnips. If you have a mandolin, this is the time to use it. If you don’t have a mandolin a sharp knife will work.
Dice the onions, leeks and peppers into approximately the same size pieces.
Chop the bacon into bits, a pair of kitchen scissors does a quick job of this.
Fry the bacon off until crispy, remove from frying pan but retain the bacon fat in the pan and return it to the heat.
Add the leeks, onion and garlic to the fat in the frying pan and fry off until slightly browned, then add the yellow pepper and toss for about a minute then remove mixture from the heat.
Grate the cheese.
Place a layer of turnips on the bottom of your dish.
Sprinkle some onion, leek and pepper mix on the layer.
Place another layer of turnips over the previous layer.
Sprinkle some bacon over that layer.
Layer another layer of turnips.
Pour half of the chicken stock and half of the cream over the layers.
Sprinkle a third of cheese over the layers.
Repeat the layers one more time
Add a final layer of turnips to the top of the dish.
Sprinkle any remaining bacon or onion mix over the top.
Keep the final third of cheese aside for the last step.
Preheat oven to 180 degrees Celsius
Place the dish on a tray to catch any a accidental boil overs of the cream.
Place dish in oven and bake for 25-30 mins.
Take dish out of the oven and place something heavy on top to compress the turnip slices. Here I have used a dish a size smaller than the one it is in weighted down with some old metal weights. Cook for a further 30 mins.
Increase ovens temperature to 210 degrees Celsius.
Remove dish from oven and remove weight from previous step.
Sprinkle the top of the dish with the remaining cheese and return to the oven.
Bake for a further 20-30 minutes until cheese is golden brown.