This
week's recipe
is
Lynne's take on the Sweet Potato and Turnip Dauphinoise we were served at the
Quest for the Best Wellington wines . We had this with our roast lamb on
Sunday.
1
large white sweet potato, peeled - 2 turnips, topped and tailed and peeled
where necessary - 30 to 40g grated Emmental cheese - 4 T double cream yoghurt -
salt and freshly ground pepper - 1 T butter - 3 T chicken or vegetable stock
Using
a mandolin grater if you have one, slice the potato and turnips into thin
slices. Layer them alternately in a buttered baking dish, seasoning the layers
as you go and spreading a layer of yoghurt and cheese between each layer. Top
with cheese and some small cubes of butter and pour the stock in carefully
around the edges. Bake in a 180 ⁰C oven until well done and browning on top.
Serves 4
© John & Lynne Ford, Adamastor & Bacchus 2015
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