200 g (8 oz) shortcrust or wholemeal pastry
1 onion, sliced
2 tbsp (25 g) 1 oz butter
1 kg (2 lb) turnips, diced
2 or 3 cloves
2 tablespoons runny honey
3 tablespoons cream or top of milk
salt and pepper
1 onion, sliced
2 tbsp (25 g) 1 oz butter
1 kg (2 lb) turnips, diced
2 or 3 cloves
2 tablespoons runny honey
3 tablespoons cream or top of milk
salt and pepper
method
1. Roll out the pastry and line a flan tin.
2. Bake blind at 200°C, 400°F, mark 6 until the pastry case is completely cooked, about 30 minutes.
3. Remember to take out the beans towards the end of the cooking time so that the base is cooked through.
4. Cook the turnips and onion with the cloves in boiling salted water until soft and tender.
5. Mash the vegetables with the butter and cream if you wish, season well and pour into the warm flan.
6. Dribble the honey over the top of the turnip mixture and put under the grill until bubbly.
2. Bake blind at 200°C, 400°F, mark 6 until the pastry case is completely cooked, about 30 minutes.
3. Remember to take out the beans towards the end of the cooking time so that the base is cooked through.
4. Cook the turnips and onion with the cloves in boiling salted water until soft and tender.
5. Mash the vegetables with the butter and cream if you wish, season well and pour into the warm flan.
6. Dribble the honey over the top of the turnip mixture and put under the grill until bubbly.
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