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1
Preheat the oven to 425F/220C/Gas mark 7.
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2
Loosely wrap the whole turnips in foil, shiny side in, crimping the package well; so that no steam escapes.
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3
Wrap the carrots in similar fashion.
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4
Bake for 1 hour in the preheated oven, until the vegetables are very tender.
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5
Unwrap.
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6
Trim stem and root ends.
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7
Place the turnips in a bowl and mash them with a potato masher.
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8
Scrape into the bowl of a food precessor.
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9
Cut the trimmed carrots into chunks.
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10
Add to the turnips.
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11
And the garlic puree.
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12
Process the vegetables until they are smooth.
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13
Add buttermilk and process until blended.
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14
Season to taste.
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15
Scrape the mixture into a small non-reactive gratin dish or shallow baking dish.
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16
Smooth the top and sprinkle with parmesan (This dish may be prepred ahead of time to this point.
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17
Refrigerate, well covered until needed.
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18
It will keep for up to two days.
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19
Bring to room temperature before proceeding).
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20
Reduce oven temperature to 350F/280C/Gas mark 4.
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21
Bake uncovered for 30-45 minutes until browned on top and thoroughly hot.
