Turnip and anchovy gratin
- Side
- 6
- 2 hours
Anna Tobias's turnip gratin is flavoured with punchy anchovies and sprinkled with Parmesan and parsley breadcrumbs for a deeply umami-rich and unctuous dish, best served with red meats. Read Anna's article for more inspired recipes using the under-appreciated turnip.
This is a very decadent and unctuous recipe. The turnip acts as a sponge to the anchovy-infused cream but also keeps its character, adding its bitter edge to proceedings. This recipe would go particularly well with red meat as a side dish, or else would be a delicious meal on its own served with a peppery watercress salad.
This dish works just as well with other root vegetables, such as celeriac or Jerusalem artichokes. Equally, if you would rather keep this dish vegetarian, then the anchovies can be omitted and replaced with a washed-rind cheese such as Taleggio or Reblochon. In this instance, dice the cheese quite small and mix with the potatoes and turnips.
Ingredients
Metric
Imperial
Turnip and anchovy gratin
- 175g of stale bread, crusts removed
- 35ml of olive oil
- 800g of turnip, peeled
- 400g of potatoes, such as Desiree, peeled
- 40g of unsalted butter
- 7 anchovy fillets
- 2 garlic cloves, peeled (use 1 medium clove for the gratin mix and 1 small clove for the breadcrumbs)
- 250ml of double cream
- 1/4 bunch of parsley
- 50g of Parmesan, grated
- salt
- black pepper
Equipment
- Food processor
Method
- 250g of stale bread, crusts removed
- 75ml of olive oil
- 20g of unsalted butter
- 7 anchovy fillets
- 1 garlic clove, peeled
- 250ml of double cream
- black pepper
- 20g of unsalted butter
- 1/2 bunch of parsley
- 1 garlic clove, peeled
- salt
- 100g of Parmesan, grated
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