Turnip, Bacon and Cheese Bake
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.
Turnip, Bacon and Cheese Bake
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.
Cooking Instructions
- 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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