We’ve had a little focus on Swedes and Turnips last Winter, as we realised that we were not appreciating these underrated vegetables enough. It is Spring as I write, but swedes, turnips and parsnips are still in the green grocers, and the weather is cold. So we decided to add a gratin to our list of recipes for these Wintery roots.
Turnip and Swede Gratin
375 ml thin cream
3 garlic cloves
2 rosemary sprigs, needles removes and finely chopped (use the young tips of rosemary)
2 sprigs thyme, leaves removed
1 medium turnip, peeled and sliced
1 medium swede, peeled and sliced
180 potatoes, peeled and sliced
parmesan cheese, grated
Preheat the oven to 180C.
Mix the cream with the rosemary needles and half the thyme leaves, and heat over a medium-low heat. Bring to the boil and simmer gently for 3 minutes. Leave to infuse for 10 minutes.
Layer the potato, turnip and swede in an ovenproof dish with salt, pepper and the remaining thyme leaves.
Pour over the cream, cover with a lid or with foil, and bake for 1 hour. Remove the foil, scatter with cheese and bake for a further 25 minutes until golden. Serve and enjoy.
recipe notes and alternatives
Omit the potatoes and increase the amount of swedes and turnips.
Although not common, the grating can be topped with fresh mozzarella slices, instead of grated cheese.