Cheesy turnip and walnut gratin recipe | Sainsbury`s Magazine
Our vegetarian cheesy turnip and walnut gratin recipe makes a fabulous gluten free accompaniment to a Sunday roast. Crème fraîche is a lighter, lower-fat alternative to double cream
Ingredients
- 12 baby turnips, quartered, or 4 large turnips (600g), cut into roughly 3cm wedges
- 200g crème fraîche
- 75g vegetarian Gouda or another hard cheese, finely grated, plus 2 tbsp
- 1 sprig of rosemary, needles finely chopped, plus a few more needles
- 1 tbsp Dijon mustard
- 30g walnut halves
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