Turnip, Bacon and Cheese Bake

Name: Turnip, Bacon and Cheese Bake
Yield: 4 servings
Cuisine: British
Ingredients: 85 g butter; 6 rashers smoked streaky bacon; 1 tbsp fresh thyme; 1 large onion, peeled and finely sliced; 1 1/2 kg turnips; 150 g mature Cheddar, grated; smoked paprika and black pepper

Joanne @JoanneinBath

Bath, UK

I don't usually buy turnips but got four in this week's vegetable box and after a bit of digging around found that they are often used as carb substitutes, a bit like cauliflower rice and couscous. Here the turnips are cooked like potatoes, baked in the oven in their own juices, with bacon, onion and cheese. The end result is completely, and surprisingly delicious.

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Ingredients

4 servings

85 gbutter
6 rasherssmoked streaky bacon
1 tbspfresh thyme
1large onion, peeled and finely sliced
1 1/2 kgturnips
150 gmature Cheddar, grated
smoked paprika and black pepper

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Steps

1

Fry the bacon rashers in an ovenproof frying pan until crispy. I only had four rashers, which I thought would be fine, but then I accidentally ate one, so I added some pancetta lardons to the onions to make up the porky balance.
2

Peel and thinly slice the turnips. Remove the bacon from the pan and set aside, add half the butter to the pan and fry the sliced onions (with the pancetta lardons in my case) until soft and golden. Remove from the pan. Preheat the oven to 180C/Gas 4.
3

Layer half the turnip slices in the bottom of the frying pan, overlapping them to make a good solid base.
4

Spread the onions and bacon on top of the turnips, then scatter over a third of the cheese.
5

Add the rest of the turnip slices in a final layer, dot with the rest of the butter and grind over some black pepper.
6

Top with the rest of the grated cheese, and sprinkle over some smoked paprika with some more black pepper.
7

Bake for about 30 minutes until bubbling and crispy, check the turnips are soft and cooked through with the tip of a sharp knife.
8

Leave the bake to stand for 5 minutes, then upturn it on a plate, a bit like a tarte tatin. Serve in slices with a salad.

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Cooksnaps

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Joanne @JoanneinBath

on May 25, 2016 19:51

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.