Upside-down chicory tart
The sugar in this recipe caramelises the chicory bringing out its delicious flavours
Sliced turnip & bacon bake
As a side dish
Easy
Prep:
Cook:
Make the most of turnips with this flavoursome recipe, perfect with slow cooked lamb, or as main course
Skip to ingredients
- 85g butter
- 6 rashers smoked streaky baconchopped
- 1 tbsp fresh thyme leaf
- large onionfinely sliced
- 1 ½kg turnippeeled and sliced
- 100g mature cheddargrated
Nutrition: per serving
- kcal303
- fat23g
- saturates13g
- carbs15g
- sugars13g
- fibre7g
- protein10g
- salt1.26glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Heat half the butter in an ovenproof frying pan. Add the bacon and cook for a few mins, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
step 2
Off the heat, layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go. Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 mins. Turn it upside down onto a plate or board, then cut into wedges and serve.
