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In a bowl toss the turnips and the
onion with the cornflour, 4 tablespoons of
the Parmesan, and salt and pepper to
taste and transfer the mixture to a
buttered 9-inch square dish, patting it
down. Drizzle the cream evenly over
the mixture, sprinkle the mixture with
the remaining 1 tablespoon Parmesan,
and bake the gratin in the middle of a
preheated 190 C degree oven for 25 to 30
minutes, or until the top is golden.
Serves 2
1/2 pound turnips, peeled and grated
1 onion, chopped finely
2 teaspoons cornflour
5 tablespoons of freshly grated Parmesan
(keep one tablespoon to sprinkle over top)
small tub of double cream cream
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