- 2 large or 4 small turnips
- 2 garlic cloves, finely chopped
- A few sprigs of fresh thyme, leaves only
- 4 rashers of smoked streaky bacon, roughly chopped
- A glass of dry white wine
- 200ml crème fraîche
Prep: 15 mins | Cook: 45 mins
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Peel the turnips and slice them into thin rounds. Halve any really large rounds into half-moons. If you have a mandoline, use that to create really thin slices.
2. Pop the turnip slices in a large mixing bowl. Add a the garlic and generous pinch of fresh thyme leaves, a glug or two of olive oil and a pinch of salt and pepper. Gently toss to mix. Set aside.
3. Set a large frying on a medium-high heat. Add the bacon and fry till crisp and the fat has rendered our. Add the turnips to the pan and gently toss to mix with the bacon. Sizzle for a few mins.
4. Add the wine. Let it bubble up, then turn the heat down to low and cook till the turnips start to soften and liquid reduces down a bit (15–20 mins). Swirl in the crème fraîche. Scatter more thyme and pepper on top.
5. If your pan’s not ovenproof, tumble everything into a baking dish. Pop in the oven and bake till golden brown (about 30 mins). Delicious with a crisp green salad, or serve as a part of a roast dinner.
6. Make It Veggie
If you want to skip the bacon, use smoked sea salt to season the turnips instead.