SCALLOPED TURNIPS
Serves 4-6
4 Tbsp butter
½ cup thinly sliced onions
4 cups peeled, thinly sliced turnips
2 Tbsp flour
1 tsp salt
Freshly ground black pepper
3/4 cup milk
1/3 cup cream
Method
Preheat oven to 180. Butter a 20cm square oven dish.
Melt 1 Tbsp butter and lightly sauté onions until just wilted.
Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.
Mix milk and cream together and pour over the turnips. Cover and bake in a 180 oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.
4 Tbsp butter
½ cup thinly sliced onions
4 cups peeled, thinly sliced turnips
2 Tbsp flour
1 tsp salt
Freshly ground black pepper
3/4 cup milk
1/3 cup cream
Method
Preheat oven to 180. Butter a 20cm square oven dish.
Melt 1 Tbsp butter and lightly sauté onions until just wilted.
Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.
Mix milk and cream together and pour over the turnips. Cover and bake in a 180 oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.
Alison Lambert
