Gratin of Baked Vegetables

1. 1

   Preheat the oven to 425F/220C/Gas mark 7.

2. 2

   Loosely wrap the whole turnips in foil, shiny side in, crimping the package well; so that no steam escapes.

3. 3

   Wrap the carrots in similar fashion.

4. 4

   Bake for 1 hour in the preheated oven, until the vegetables are very tender.

5. 5

   Unwrap.

6. 6

   Trim stem and root ends.

7. 7

   Place the turnips in a bowl and mash them with a potato masher.

8. 8

   Scrape into the bowl of a food precessor.

9. 9

   Cut the trimmed carrots into chunks.

10. 10

    Add to the turnips.

11. 11

    And the garlic puree.

12. 12

    Process the vegetables until they are smooth.

13. 13

    Add buttermilk and process until blended.

14. 14

    Season to taste.

15. 15

    Scrape the mixture into a small non-reactive gratin dish or shallow baking dish.

16. 16

    Smooth the top and sprinkle with parmesan (This dish may be prepred ahead of time to this point.

17. 17

    Refrigerate, well covered until needed.

18. 18

    It will keep for up to two days.

19. 19

    Bring to room temperature before proceeding).

20. 20

    Reduce oven temperature to 350F/280C/Gas mark 4.

21. 21

    Bake uncovered for 30-45 minutes until browned on top and thoroughly hot.

* Per serving · 4 servings · Values may vary.