Turnips Dauphinoise

This dish shows that turnips work as well as potatoes.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 3-4 Prep: 20 min Cook: 90 min

Ingredients

Turnips 2 (440g)
Sweet potato 1 (300g)
Garlic (finely chopped) 2 cloves
Milk 400ml
Double cream 400ml
Nutmeg a little
Salt & pepper as required

Method

1
Put the milk and cream into an ovenproof dish. Add salt & pepper and nutmeg.
2
Peel the sweet potato and slice 3mm thick. Put into the mixture.
3
Sprinkle over the garlic.
4
Peel the turnip and slice 3mm. Add into the mixture.
5
Bake in a preheated oven 180C for 1.5 hours until the liquid has been absorbed. It's ready!

Tips & Note

●A gratin dauphinoise is from the Dauphin region in the southeast of France, a sort of potato gratin.
●You could serve it after one hour's baking, but I recommend to keep baking until all the liquid is absorbed.

Turnips Dauphinoise

This dish shows that turnips work as well as potatoes.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 3-4

Prep: 20 min

Cook: 90 min

Ingredients

Turnips 2 (440g)
Sweet potato 1 (300g)
Garlic (finely chopped) 2 cloves
Milk 400ml
Double cream 400ml
Nutmeg a little
Salt & pepper as required

Turnips Dauphinoise

Recipe ID :1725 Posted on 10 MAR 2016

Serves 3-4

Prep 20min
Cook 90min
views 5,244
printed 99

saved 2

This dish shows that turnips work as well as potatoes.

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Ingredients

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2 (440g)
1 (300g)
2 cloves
400ml
400ml
a little
as required

Method

Prep
20min
Cook
1h30min
1
Put the milk and cream into an ovenproof dish. Add salt & pepper and nutmeg.
2
Peel the sweet potato and slice 3mm thick. Put into the mixture.
3
Sprinkle over the garlic.
4
Peel the turnip and slice 3mm. Add into the mixture.
5
Bake in a preheated oven 180C for 1.5 hours until the liquid has been absorbed. It's ready!

Tips & Note

●A gratin dauphinoise is from the Dauphin region in the southeast of France, a sort of potato gratin.
●You could serve it after one hour's baking, but I recommend to keep baking until all the liquid is absorbed.

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