Name: Turnip, Cabbage and Mustard Torte
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; ½ Savoy cabbage, core removed, thinly sliced; 1½ teaspoons Dijon mustard; 150 g (5 oz) Cheddar cheese, grated; 100 ml (3½ fl oz) crème fraîche; 4 tablespoons vegetable oil; 50 g (2 oz) unsalted butter, melted; 1 teaspoon cumin seeds; 2 onions, thinly sliced; 600 g (1 lb 5 oz) medium turnips, peeled and cut into slices 3mm (⅛ in) thick

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

½ Savoy cabbage, core removed, thinly sliced
600 g (1 lb 5 oz

Main course
Gluten-free
Vegetarian

Method

A delicious rustic layered cake of winter vegetables spiked with Dijon mustard. Serve as a vegetarian main course or as an accompaniment to meat dishes.

Preheat the oven to 200°C/400°F/gas mark 6. Cook the cabbage in boiling salted water for about 3 minutes, until just tender,