1 bunch of snowball turnips
1 ½ cups milk
1 onion
2 cloves garlic
2 sprigs thyme
¼ cup cream
70g blue cheese
2 Tbsp butter
2Tbsp flour
Salt
Pepper
Put the milk, ½ of the onion roughly chopped, 1 clove of garlic peeled and smashed and the thyme into a pot. Bring to a simmer and then turn off the heat. Leave for a few minutes before straining through a sieve. Set the milk aside in a bowl or jug
Finely dice the other half of the onion and 1 clove of garlic
In a new pot gently melt the butter, sautee the onion and garlic until softened and add the flour, cook for a minute or two on a moderate heat while continuously stirring
Add half of the warm milk and stir until smooth and thickened before repeating with the second half of the milk
Cook on low for a couple of minutes before adding in the blue cheese. Turn off the heat and stir until the blue cheese is completely melted and mix through the sauce
Add the ½ cup of cream
Season to taste with pepper and a little salt if needed but be careful not to over season with the blue cheese
Wash/scrub the turnips and then slice thinly using a mandolin or food processor with the slicing attachment
Preheat the oven to 180 degrees
To assemble the gratin, place a layer of the turnip in the bottom of the ramekin followed by a layer of the sauce. Continue with this layering until you reach the top of the ramekin. Finish with a layer of the sauce
Bake in the oven for approx. 20 mins until it is bubbling and starting to brown on top and the turnip has softened when tested with a knife
Serve along side a main meal or just eat straight from the oven!
