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

1. Blend cream, garlic, Parmesan and onion until smooth.
2. Dress the turnip slices in the cream mixture until evenly coated.
3. Line a shallow baking tray or bread tin with baking parchment.
4. 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.
5. Bake at 180°C for 45 to 50 minutes or until tender.
6. Top with crumb and return to oven for 5 to 10 minutes or until golden.

Parmesan crumb

1. Melt the butter in a frying pan and add the grated garlic. Cook slowly until caramelized.
2. Add panko crumbs and stir to coat.
3. Once toasted lightly, add Parmesan, thyme, salt and pepper. Stir through until combined.

Parmesan sauce

1. Sweat the onions, garlic and thyme in the butter, slowly, while covered until translucent and soft.
2. Deglaze with white wine and reduce.
3. Add vegetable stock and reduce slowly to a glaze.
4. Add cream and reduce by one fifth. Strain and blend in Parmesan with a stick blender and season to taste. Serve hot.