We just love this dish and could eat it everyday. The humble turnip never tasted so good and is a fabulous alternative to potatoes. This is a great replacement for potato dauphinoise and is low in carbs too. The nutmeg just makes this dish sing all over my taste buds and the garlic butter on top is an encore that deserves a standing ovation. This is not the best picture of this dish so will have to bake and photograph again…any excuse..
1 garlic clove, crushed
freshly grated nutmeg
150ml double cream
salt and pepper
- Preheat the oven to 200C/400F degrees.
- Mix the butter with the crushed garlic and use 1/4 of it to grease a shallow casserole dish.
- Peel the turnips and cut into thin slices. Put into a bowl and season with the salt, pepper and nutmeg. Mix well to ensure that all pieces of turnip are coated with the seasoning.
- Layer the turnip slices in the casserole dish. Pour the cream and water over the top and dot with the remaining garlic butter. Cover with foil and bake for 1 hour, removing the foil about 20 minutes before the end of the cooking time.
- Eat and enjoy!