Gratinated Turnips with Cashew Cream

We received many turnips of all sizes in our excellent seasonal veg delivery service from Abel and Cole, we often roast them with other winter veg, or throw them with some swede to mash, but I felt the need to try something a little different…..

Preparation Time:  10-15 Minutes                           Cooking Time: 25 Minutes                                Serves:  4


  • 1kg Turnips, topped tailed and washed
  • 1 Onion, sliced
  •  100g Curly Kale
  • 2 sprigs of Fresh Rosemary, chopped
  • Sea Salt & Black Pepper
  • My Cashew Cream Recipe, using 250g Cashews
  • Parmesan Cheese, grated


1. Preheat the oven to 180°

2. No need to peel the turnips, this would take far too long! Slice them approximately 5mm thick and plunge them into boiling water for about 3 minutes, or until just cooked. Drain and set aside.

3. Meanwhile, in a frying pan, heat the oil, then toss in the rosemary and onion, season, fry for 1 minute, add the kale and fry for a further 2 minutes, stirring regularly.

4. Prepare the cashew cream, then in a large bowl mix with the kale and the turnips.

5. Place in a casserole dish, smooth over, and grate the cheese over the top.

6. Place in the oven for 20 minutes

Bonus Bits

– Turnips are very low calorie root vegetables; contains only 28 calories per 100 g. However, they are very good source of anti-oxidants, minerals, vitamins and dietary fibre. Read more

– The cashew cream holds pretty well in the oven, try it in other dishes in replacement of cream, but keep the temperature 180° or below or the cream seems to split.

– For those of the dairy free or vegan persuasion, there are cheese options for you out there, you should find it in any good supermarket or health food shop.


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