TURNIP TARTIFLETTE

Turnip tartiflette image

We've swapped potatoes for turnips in this classic French dish, to make the most of a winter veg. Their pepperiness contrasts with the Reblochon cheese

Provided by Sophie Godwin - Cookery writer

Time 50m

Number Of Ingredients 8

Ingredients

750g turnips , peeled and sliced
20g butter , plus extra for greasing
1 large onion , sliced
200g smoked bacon lardons
1 tsp thyme leaves, chopped
200ml crème fraîche
240g Reblochon , rind and all, chopped into chunks
green salad and cornichons, to serve

Steps:

Heat oven to 220C/200C fan/gas 7. Bring a pan of salted water to the boil, add the turnips and cook for 6 mins until just tender, then drain.
Meanwhile, melt the butter in a frying pan over a medium heat. Fry the onion for 5 mins, then tip in the bacon and cook for a further 8 mins until it is crisp and the onions are golden. Stir through the thyme.
Lightly butter a medium, overproof casserole dish. Cover the base with half the turnips, then spoon over half each of the onion mixture, crème fraîche and cheese. Season, then repeat the layers. Bake in the oven for 25 mins until bubbling and deeply golden. Leave to stand for 5 mins, then serve with a green salad and some cornichons.

Nutrition Facts : Calories 599 calories, Fat 50 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium