March 9, 2020
TURNIP GRATIN

by chef Glen Foxcroft Williams of Foxcroft
Serves 8-10
INGREDIENTS
Turnip gratin
300g cream, warmed
1 clove garlic, peeled
100g onion, peeled
100g Parmesan, grated
1kg turnips, peeled and sliced
fresh thyme
salt, pepper to taste
Parmesan crumb
50g butter
1 clove garlic, grated
70g panko crumbs
70g Parmesan
5g picked thyme
salt and pepper to taste
Parmesan sauce
1 onion, sliced
1 garlic cloves, sliced
1 sprig thyme
15g butter
400ml white wine
1L vegetable stock
800ml cream
125g Parmesan, grated
salt to taste
METHOD
Turnip gratin
Parmesan crumb
Parmesan sauce
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From hook to home cooks and chefs - Gourmet Guide
[…] of fish and seafood. Whilst I waited for her to arrive I had a quick catch-up with talented chef, Glen Foxcroft Williams. Our waitress, also a Wendy, allowed us to share and enjoy the three-course meal, which was perfect […]