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Navets au Gratin Veg HT ACC 45mins
Serves
4
Hot Vegetables
Vegetarian Accompaniment
Ingredients:
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
Instructions
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
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