AuthordanieldiverThis makes the perfect side dish for almost any roast dinner. I usually have it to accompany a plain roast chicken or roast duck. I do find potato gratin or dauphinoise can be a little too sickly the sweet earthiness of the thinly sliced turnip or swede if you prefer cuts the richness of the dish.
Note: If you are roasting a joint of meat you can also cook on a lower heat 170°C for 1 - 2 hours until tender. Allowing you to cook both meat and potatoes in the same oven.
[cooked-sharing]
Heat oven to 220°C / 200°C fan. Grease a 36 x 26cm rectangle oven proof dish or roasting tin with butter.
If possible use a food processor with a slicing blade attached, this makes things very quick and easy. Alternatively, you could use a mandolin and if you don't have either of these pieces of equipment you can do it the old fashioned way with a knife and chopping board. Slice the turnip and potatoes into thin slices approx 2- 3mm thickness.
Add the potatoes and turnip to a large saucepan along with the milk cream and seasoning. Be generous with the seasoning. Don't worry if the milk doesn't fully cover the potatoes and turnip you can stir them about during the cooking process. Cook over a medium heat for approx 10 minutes until just tender when pricked with a knife. Pour the contents of the pan into the prepared oven dish, dot with little knobs of butter and cook in the preheated oven for 35 - 40 minutes until scorched and golden brown on top.
Ingredients
Directions
Heat oven to 220°C / 200°C fan. Grease a 36 x 26cm rectangle oven proof dish or roasting tin with butter.
If possible use a food processor with a slicing blade attached, this makes things very quick and easy. Alternatively, you could use a mandolin and if you don't have either of these pieces of equipment you can do it the old fashioned way with a knife and chopping board. Slice the turnip and potatoes into thin slices approx 2- 3mm thickness.
Add the potatoes and turnip to a large saucepan along with the milk cream and seasoning. Be generous with the seasoning. Don't worry if the milk doesn't fully cover the potatoes and turnip you can stir them about during the cooking process. Cook over a medium heat for approx 10 minutes until just tender when pricked with a knife. Pour the contents of the pan into the prepared oven dish, dot with little knobs of butter and cook in the preheated oven for 35 - 40 minutes until scorched and golden brown on top.