buttery turnips gratin

recipe for 4

  • 140 g butter
  • 1 big turnip, peeled, cut into 1 cm cubes (1 kg)
  • 1 medium sized savoy cabbage , cut into stripes (320 g)
  • 150 ml vegetable broth
  • 120 g Caerphilly (or: Cheshire, Wensleydale, jg. Lancashire or Cornish Yarg), cut into 1 cm big cubes
  • 300 g Sahne
  • coarsed sea salt & fresh black pepper
  • 25 g  panko
  • 1/2 tsp thyme leaves, chopped
  • 1 tb estragon leaves, chopped
  • zests of 1/2 an organic lemon

 

how to do

  • mix up the panko, thyme, estragon & lemon zest
  • set aside
  • add 100 g butter in a big pan by medium heat
  • add the turnips cubes with 1/2 tsp salt & 1 pinch of pepper
  • cook about 1 hour uncovered by low temperature till they are soft & caramelized
  • stir time by time & cover the vegetable with the butter
  • remove the turnips & put into a colander to drip off the butter
  • add 40 g butter into the pan by medium temperature
  • add the cabbage with 1/2 tsp salt & a pinch of black pepper
  • add the broth & cook for about 15 min till its garbage is soft & the broth is reduced to only 3 tb
  • drip off in a colander
  • preheat the oven to 220 degree C
  • layer the garbage in a baking dish (18×25 cm, 7 cm high)
  • add half of the cheese
  • add the turnips, rose them with the cream
  • put the cheese on it
  • bake for 15 min in the oven
  • sprinkle with the herbal breadcrumbs mix & add for further 10-15 min into the oven
  • plug the grill for the last 2 min , if the crust do need some support, but be careful you won’t like a black one 😉

 

smell, taste & go for the show…

 

recipe picked of: Nopi – das Kochbuch, Y. Ottolenghi & R. Scully, DK Verlag

 

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