6 turnips, peeled and thinly sliced
250ml cream
2 garlic clove, crushed
2 sprigs fresh thyme, chopped
pinch of ground nutmeg
7 slices pancetta ham, cut into 2-3cm pieces
salt and freshly ground pepper
1 tbsp grated parmesan
Heat oven to 180. In a small saucepan whisk together cream, garlic and thyme. Bring the mixture to a boil and simmer for 3 minutes, stirring constantly. Remove from heat and season to taste. Prepare a gratin dish and arrange the turnip slices in overlapping layers. Pour the cream over the mixture and sprinkle with parmesan. Bake for 30-35 minutes until the turnips are tender.
We've been enjoying really fresh organic fruit and veg from Bridgefoot for a few years now. It's direct from the farmers so we get to taste what is in season and even fruit and vegetables that you don't normally see at the supermarket.
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