French Turnip Casserole
Turnip Casserole Recipe with Turnips, Bacon, Butter, Onion, Stock & Herbs.
INGREDIENTS
2 lb (450g) Medium Turnips
1/4 lb (100g) Diced Bacon
1/2 oz Butter
3 oz (75g) Diced Onion
1/2 oz Plain Flour
1/4 pint Stock (Vegetable, Beef or Pork)
1/4 tsp Castor Sugar
Salt & Pepper
1/4 tsp Sage
2 tbsp Chopped Parsley
METHOD
Blanch the Turnips in a saucepan of boiling salted Water for a couple of minutes.
Melt the Butter in a fireproof casserole on a medium heat. Add the Diced Bacon and saute until just browning. Add the Chopped Onion and stir. Lower the heat, cover, and slowly cook until the Onions have become translucent - but not brown.
Sprinkle in the Flour and blend. Cook slowly for another couple of minutes.
Take from the heat and add the Stock. Stir a little to blend in. Season with Salt & Pepper. Sprinkle in the Sugar. Add the Sage. Fold in the Blanched Turnips. Stir a little more and simmer for a few moments.
Cover again and cook on a very low heat for around 20 to 30 minutes until Turnips are tender.
Sprinkle with the Chopped Parsley and serve.
Serves 4 (as a accompaniment to Roast Pork, Beef, Ham or Sausages.)
Based on the Turnip Casserole recipe in:
Mastering The Art Of French Cooking Volume 1
by Simone Beck, Louisette Berthold & Julia Child (1961).