Turnip & leek gratin

Recipes / Soups

Rich with gruyère, this classic French side has sweetness from turnips and buttery leeks. Team this peppery root vegie with potato in soups, arrange it around a roast or layer it in our creamy bake.

Recipe «Turnip & leek gratin» presented in category Recipes / Soups, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 10g butter, 2 leeks, pale section only, thinly sliced, 3 turnips, peeled, cut into 3mm-thick slices, 3 Golden Delight potatoes, cut into 3mm-thick slices , 125ml milk, 1 tsp plain flour, 250ml thickened cream , 35g coarsely grated gruyere, 25g finely grated vegetarian hard cheese.

Ingredients:

  • 1 tbsp olive oil 
  • 10g butter 
  • 2 leeks, pale section only, thinly sliced 
  • 3 turnips, peeled, cut into 3mm-thick slices 
  • 3 Golden Delight potatoes, cut into 3mm-thick slices 
  • 125ml milk 
  • 1 tsp plain flour 
  • 250ml thickened cream 
  • 35g coarsely grated gruyere 
  • 25g finely grated vegetarian hard cheese 

Instructions

  1. Preheat oven to 180°C. Grease a 5cm-deep, 22cm square baking dish. Heat oil and butter in a saucepan over medium heat. Cook leek, stirring, for 5-7 minutes or until soft. Season.
  2. Arrange half the turnip over the base of the dish, overlapping slightly. Top with half the potato. Spread over leek mixture. Repeat with remaining turnip and potato.
  3. Place milk in a microwave-safe jug. Cook on high for 1 minute or until warmed slightly. Transfer 1 tablespoon milk to a bowl. Whisk in flour. Combine the milk, flour mixture and cream in a jug. Season. Pour over turnip mixture.
  4. Cover with foil and bake for 40 minutes. Uncover and bake for 20 minutes. Sprinkle with gruyère and parmesan. Bake for a further 15-20 minutes or until tender and golden. Cool for 10 minutes before serving.