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Navets au Gratin   Veg   HT   ACC     45mins



Serves  4    Hot   Vegetable Vegetarian Accompaniment  Eggless  



   675g/1 ½lb Turnips, peeled and cut into 6mm/¼ inch  slices

   Salt and Black Pepper

   50g/2oz Butter

   3 tbsp Plain Flour

   ½ teasp Dijon Mustard

   300ml/10fl.oz. Milk

   150g/5oz Gruyere or Cheddar Cheese, grated

   150ml/5fl.oz. Soured Cream

   1/4 teasp Grated Nutmeg

   2 tbsp Fresh White Breadcrumbs




1. Preheat the oven to 220C, 425F, Gas Mark 7.


2. Place the turnip slices in a pan of lightly salted cold water, bring to the boil, reduce the heat and simmer for 10 minutes.


3. Meanwhile, heat the butter and mustard in a saucepan, add the flour and cook, stirring, for 2-3 minutes.


4. Gradually add the milk, a little at a time, stirring constantly, bring to the boil and cook until thickened, stirring all the time.


5. Remove from the heat and stir in the soured cream, 100g/4oz of the cheese, nutmeg, salt and pepper. Stir until the cheese has melted.


6. Drain the turnips well and arrange in a shallow ovenproof dish. Pour the sauce over the top.


7. Mix the remaining cheese with the breadcrumbs and sprinkle over the top of the turnips. Bake in the oven for 15 minutes until golden and bubbling. Serve immediately.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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