TURNIP GRATIN

TURNIP GRATIN
serves 2
6 baby turnips, peeled and thinly sliced
250 ml double cream
2 garlic clove, crashed
2 spring fresh thyme, leaves chopped
pinch of ground nutmeg
7 slices pancetta ham, cut into 2-3 cm pieces
salt and freshly ground pepper
1 tbsp grated Parmesan

Heat oven to 180ºC. In a small saucepan, whisk together the cream, garlic, thyme. Bring the mixture to the boil and simmer for 3 minutes, stirring constantly. Remove from the heat and season to taste with salt and freshly ground pepper.
Prepare a small gratin dish and arrange the turnip slices and pancetta slices in overlapping layers. Always put one pancetta slice between two turnip slices. Pour over the cream mixture and sprinkle with Parmesan over top. Bake for 30-35 minutes, until the turnips are tender.
Recipe posted by Annie Goussard Newton