This has a crunchy crust and makes a great wintery side dish for a roast dinner or sausages. For clarity, when we refer to turnips we mean the large yellow-fleshed things that some call swedes, not the little white ones.
Baked turnip mash with sage & Parmesan crumbs – serves 6
- 1kg turnip, peeled and cut into chunks
- 2 clove of garlic, peeled
- 50g butter
- 150ml double cream
- a pinch of cayenne
- 200g fresh breadcrumbs
- 75g Parmesan
- 8 sage leaves
Boil the turnip and garlic in salty water for about 20 minutes or until soft. Drain well and allow to steam dry in the pot, then mash with half the butter and the cream, a pinch of cayenne and lots of salt and black pepper. Spoon into a baking dish.
Heat the oven to 200C/fan 180C/gas 6.
Mix the breadcrumbs with the Parmesan and some black pepper. Melt the rest of the butter and fry the sage leaves untli they crisp up, then crumble them into the breadcrumbs and cheese. Sprinkle the mix all over the turnip and spoon over any melted butter, then bake for 40 minutes or until crisp and golden.
(Original recipe by Lulu Grimes in Olive Magazine, November 2012)
Jono & Jules do food & wine 
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