Turnip (or swede as some of you call it) gets a lot of bad press but we absolutely love it and even more so when cooked with lots of cream and cheese. Jono has declared this his favourite turnip dish and has demanded we cook it again.
Gruyère and turnip gratin – serves 4
- 700g turnip/swede (the large, orange-fleshed variety)
- 300ml double cream
- 1 tbsp dijon mustard
- 1 clove of garlic, crushed
- 100g gruyère, grated
Heat the oven to 180C/fan 160C/gas4.
Peel and thinly slice the turnip – a mandolin or food processor works really well for this.
Bring a pan of salted water to the boil then add the turnip and cook for 4 minutes. Drain really well.
Whisk the cream, mustard and garlic together and season. Layer the turnip and mustardy cream alternately and sprinkle in half the cheese. Sprinkle the rest of the cheese over the top.
Bake for 40-50 minutes, or until very tender, browned and bubbling.
(Original recipe by Janine Ratcliffe, Olive Magazine, January 2017)
Jono & Jules do food & wine 
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