About them apples...
Baca Juga
With the help of some yeast from Austria and time, about a month, this apple juice will become cider.
In the meantime, when you have lemons, make lemonade. Or in our case, when you have apple juice, make turnip gratin. This is a very simple gratin recipe, where the sweetness of the apple juice compensates the slight bitterness of the turnip, with a touch of salt and crunch brought by the pancetta.
Turnips au gratin with apple juice & pancetta
Adapted from Idées futées pour inviterServes 4 people
Age for babies: 8-10 months, the turnip can be given as finger food, cut up in small pieces (though I wouldn't give baby any pancetta)
1 cup + 1/4 cup heavy cream
1/3 cup + 1.5 tbsp unfiltered apple juice
1 tbsp Dijon mustard
1.5 lbs turnips
6 strips of pancetta
Salt & pepper
Preheat the oven at 400°F.
Peel and slice the turnips.
Pour the cream and apple juice in a large saucepan, bring to a boil, lower heat and simmer for about 2 minutes. Add salt, pepper and the mustard.
Put the turnip slices in the juice-cream mixture (stirring to coat all pieces, if needed) and cook for another 5 minutes.
Cut the pancetta in small pieces, and sauté in a non-stick frying pan for a few seconds.
Pour the turnip / cream / apple juice mixture in a baking dish. Sprinkle with the pieces of pancetta.
Bake for about 25-30 minutes, until the gratin is golden on top.
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