by chef Glen Foxcroft Williams of Foxcroft
300g cream, warmed
1 clove garlic, peeled
100g onion, peeled
100g Parmesan, grated
1kg turnips, peeled and sliced
salt, pepper to taste
1 clove garlic, grated
70g panko crumbs
5g picked thyme
salt and pepper to taste
1 onion, sliced
1 garlic cloves, sliced
1 sprig thyme
400ml white wine
1L vegetable stock
125g Parmesan, grated
salt to taste
- Blend cream, garlic, Parmesan and onion until smooth.
- Dress the turnip slices in the cream mixture until evenly coated.
- Line a shallow baking tray or bread tin with baking parchment.
- Lay the dressed turnip slices flat on the tray, seasoning lightly with salt, pepper and picked thyme in between each layer. You can refrigerate it at this point if not cooking straight away.
- Bake at 180°C for 45 to 50 minutes or until tender.
- Top with crumb and return to oven for 5 to 10 minutes or until golden.
- Melt the butter in a frying pan and add the grated garlic. Cook slowly until caramelized.
- Add panko crumbs and stir to coat.
- Once toasted lightly, add Parmesan, thyme, salt and pepper. Stir through until combined.
- Sweat the onions, garlic and thyme in the butter, slowly, while covered until translucent and soft.
- Deglaze with white wine and reduce.
- Add vegetable stock and reduce slowly to a glaze.
- Add cream and reduce by one fifth. Strain and blend in Parmesan with a stick blender and season to taste. Serve hot.