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4
Medium
By Richard Whittington and Martin Webb
Published 1995
The humble turnip makes a sumptuous gratin that both surprises and pleases those who feel less than positive about one of our most underrated root vegetables. It is made very much like a potato gratin, but with less cream than, say, a gratin dauphinoise. Use smallish turnips that can be cut into rounds. The inclusion of mustard and spring onions gives the dish more impact.