CREAMY TURNIP BAKE

Serves: 4 people • Time: 50 minutes

CONTAINS
Vitamins A, C & K, folate, calcium, flavonoids, omega-3 fatty acids, fibre, protein, iron, magnesium, carotenoids, manganese, glucosinolates

YOU NEED

400ml flax, soya or dairy milk, plus extra if needed • 400ml double cream
2 garlic cloves, minced • 2 thyme sprigs
2 bay leaves • sea salt flakes • freshly ground black pepper
600g turnips, peeled and finely sliced, ideally on a mandoline
a large handful of turnip greens (baby kale or spinach also work well), sliced
90g Gruyère cheese, grated

POTENTIAL BENEFITS
protects against cancer & cardiovascular disease • lowers cholesterol • supports digestive & bone health & the immune system • eases post-menopausal symptoms • anti-inflammatory

Preheat the oven to 200°C/400°F/Gas 6. Put the milk, cream, garlic, thyme and bay leaves in a pan and season. Simmer gently for 3 minutes, then remove from the heat. Add the turnips, top up with milk to cover if necessary, then simmer until just tender. Lightly steam the turnip greens until almost tender. Drain the turnips, reserve the creamy milk and remove the thyme and bay leaves. Layer the turnips, turnip greens and cheese in a baking dish, pouring creamy milk over each layer. Top with cheese. Bake for 30 minutes, or until golden and bubbling.