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.
This will be my third year for a weekly Frith Farm veg box. The veg is outstandingly fresh and it's great to see the range change as the year moves forward. You feel inspired to cook when you see what's in your box.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
