(Makes eight small dishes serving two people as a side)
5 banana shallots, finely sliced
1tbs unsalted butter
Salt and freshly cracked black pepper
100g smoked bacon
400ml white chicken or vegetable stock
200ml double cream
50g freshly grated horseradish
50g wholegrain mustard
50g grated Parmesan cheese
Parsley and golden toasted sourdough breadcrumbs to serve
Peel the turnips and cut them into 4mm thick slices. Slice the bacon thinly, sauté until crispy, then remove from the pan and set aside.
Return the same pan to the heat, melt the butter and sauté the shallots with seasoning until golden. Deglaze the pan with the cider, add the horseradish and mustard, and cook until the cider thickens. Add the stock and cook until the liquid is reduced by half. Add the cream, bring the sauce back to the boil, taste and stir in the grated Parmesan and half the crispy bacon. Remove from the heat.
Layer the turnips in a baking dish and pour over the creamy mixture. Bake in a preheated oven at 180°C for 25-30 minutes.
To serve, garnish with the crispy bacon, finely shredded parsley and breadcrumbs, before grating fresh horseradish over the hot gratin.