Jerusalem Artichoke & Turnip Gratin

A winter comfort food dish that makes an unusual side dish or on its own a great vegetarian option. The turnip, nutty cheese & mustard enhances the artichokes flavour.

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   1. Preheat the oven to gas 3/160c/ 320F. Slice the vegetables thinly and place immediately into cold water mixed with lemon juice to stop discolouration.
   2. Bring a large pot of water to the boil. Once the water is simmering, drain the sliced turnip & artichokes from lemon water and place in pan to blanch for approx 1 minute.
   Drain and arrange into a large casserole dish.
   3. Heat the milk, but do not boil, add the saffron strands and then set aside for the flavour to infuse for about 10 minutes.
   4. Melt the butter in a saucepan, stir in the flour to form a paste. Cook through on a gentle heat for a few minutes - but do not burn. Slowly whisk in the milk & saffron to thicken into a sauce.
   5. Reomove from heat and add cream, cheese, thyme,salt, mustard & pepper.
   6. Pour the sauce over the vegetables in the casserole dish.
   7. Blitz the slices of bread in a mixer and add the parmesan cheese to it. Sprinkle over the veg & sauce.
   8. Cover the dish with foil and bake in the oven for 1 hour.
   9. Remove the foil from the dish and increase the heat to gas 5/ 190c / 375F. Bake for appeox 15 mins until crumb is golden and crunchy.
   10. Ready to serve!