"let them eat turnips" as Therese Coffey didn't quite say.
a great seasonal side dish for 4+ with a Sunday roast
~850g winter root vegetables, peeled: eg
1 large turnip
1 parsnip
½ celeriac or any combination
100ml crème fraiche+100ml milk, mixed, or 200ml double cream
1 garlic clove, crushed
1 rosemary sprig, leaves picked and finely chopped
100g cheddar cheese, grated
100g parmesan, grated
50g/1¾oz salted butter, plus extra for greasing
sea salt and freshly ground black pepper
Preheat the oven to 180C.
Slice the root vegetables very thinly, preferably with a mandoline, and place in a large bowl.
Season with salt and pepper and add the cream, garlic and rosemary. Add all of the cheddar and half of the parmesan and mix well.
Lightly grease a 30x20cm/12x8in baking dish with butter. Tip the contents of the bowl into the dish and press down. Scatter the remaining parmesan over and dot the butter on top.
Cover with kitchen foil and bake for 45 minutes. Remove the foil and bake for a further 15 minutes, until the vegetables are tender (a knife can be easily inserted through the layers) and the top is golden-brown.
