2 3/4 cups (21 fl oz) 600 ml beef stock
wine vinegar
pinch sugar
2 lb (900 g) turnips, sliced
1 tbsp (1/2 oz) butter
1 tbsp plain flour (All purpose)
4 tbsp double cream (heavy cream)
4 oz (110 g) Gruyere cheese, sliced
wine vinegar
pinch sugar
2 lb (900 g) turnips, sliced
1 tbsp (1/2 oz) butter
1 tbsp plain flour (All purpose)
4 tbsp double cream (heavy cream)
4 oz (110 g) Gruyere cheese, sliced
method
1. Put the stock, a dash of vinegar and the sugar in a saucepan and bring to the boil.
2. Remove from the heat, add the turnips and bring back to the boil.
3. Lower the heat and cook for 20 minutes.
4. Preheat the oven to 400°F/200°C/Gas Mk 6.
5. In the meantime, melt the butter in a pan, stir in the flour and cook for 2-3 minutes.
6. Whisk in 1/2 pt (300 ml) of the turnip cooking liquid, blending well to make a smooth sauce.
7. Gradually stir in the cream.
8. Thoroughly drain the turnips and arrange in a lightly greased ovenproof dish.
9. Pour over the sauce and arrange the cheese slices on top.
10. Cook in the oven for 15 minutes until golden.
2. Remove from the heat, add the turnips and bring back to the boil.
3. Lower the heat and cook for 20 minutes.
4. Preheat the oven to 400°F/200°C/Gas Mk 6.
5. In the meantime, melt the butter in a pan, stir in the flour and cook for 2-3 minutes.
6. Whisk in 1/2 pt (300 ml) of the turnip cooking liquid, blending well to make a smooth sauce.
7. Gradually stir in the cream.
8. Thoroughly drain the turnips and arrange in a lightly greased ovenproof dish.
9. Pour over the sauce and arrange the cheese slices on top.
10. Cook in the oven for 15 minutes until golden.
serving amount
serves 6
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