This is my new favourite side dish! I really wanted to make something different than the good old potato dauphinoise, we all love, but frankly, it’s a bit boring. This turnip dauphinoise was prepared for a Sunday lunch – and because I normally make two main dishes anyway (a vegetarian and some meat) I try to avoid making two side dishes – that’s just to much cooking! So, I needed something equally potatoesque (is that a word?) which can accompany both the traditional roast and the nut roast. The result was popular!
This Creamy Turnip Dauphinoise is really creamy, but unlike the thinly sliced potatoes – I sliced the turnip somewhat thicker and I really liked the texture as a result. Plus, the onions give a little bit of a crunch to this. (Next time, when cooking it just for ourselves I will add even more onions as I’m a garlic addict.) It was oh so creamy and the best to serve piping hot!
I have used vegetarian hard cheese, but Parmesan or Gruyere can equally work or even Comté!
Enjoy, I think this side dish is perfect for any veggie or non-veggie roast.
Just like potato dauphinois, but with a twist! This is also very creamy and tender but turnip requires different herbs and spices, so I've added fresh thyme and nutmeg.
- 1 large turnip sliced
- 300 ml singe cream
- handful fresh thyme
- 1/4 tsp freshly ground nutmeg
- 4-5 shallots thinly sliced
- 3 cloves garlic minced
- 100 g vegetarian hard cheese or Parmesan grated
- 2 tbsp olive oil
- 1/2 tsp salt
Place the onions in a frying pan.
Heat oven to 175C/160C fan/gas 4 and grease a shallow baking dish.
Fry the onions until they are golden brown and crispy.
Slice the turnips and add them to the baling dish. Cover the first layer with the fried onions and thyme.
Add half of the cheese.
Add another layer of turnip, pour the single cream on the top of it evenly and sprinkle with the remaining cheese.
Pop it into the oven for about 80 minutes - the turnips cook slowly! I never cover it as I don't use foil so it takes about this much. After about an hour in the oven, check them with a fork.
Serve it immedately.