Yesterday when visiting our daughter Stephanie, she was harvesting turnips from her vegeatble garden. This recipe makes good use of them and of course you can substitute swedes. It makes an excellent and unusual accompaniment to a roast or any of the lovely wintery dishes such as pies and casseroles. Any leftovers can be re-heated next day (the flavours actually improve) and/or can be added to a soup to add a real lift.
Turnip and Bacon Casserole
750g turnips, peeled and cut into 2.5cm cubes (or use swedes)
1 large onion, diced
125g chopped bacon (rind removed), diced
2 teaspoons olive oil
1½ cups stock (or water with 1 teaspoon stock powder added)
1 tablespoon plain flour
1 teaspoon chopped fresh thyme
2 tablespoons chopped parsley
Pinch dried basil
Cook the turnips in boiling water for 7 minutes. Drain and place in a greased 20cm casserole dish.
Turn oven to 170°C (fan forced – 20 degrees less if not fan forced).
Sauté the bacon and onion in the oil a small pot until onion is transparent and the bacon begins to crisp.
Reduce heat to very low, then add the flour, mix well and stir for one minute.
Gradually add the chicken stock and stir till the mixture comes to the boil.
Simmer for a minute or two until the sauce has thickened. Add the thyme, parsley and basil.
Pour this sauce over the turnips and stir gently to combine.
Cover the casserole with a lid or foil and bake for 30 minutes or until turnip is tender.