John Myers
Ingredients for 4 servings:
- 700 g swede(s)
- 500 g potatoes
- 300 g apples
- 1 small onion(s)
- 2 garlic cloves or 1/2 bulb of Chinese single-clove garlic
- 200 g vegetable stock
- 200 g sweet cream
- 100 ml apple juice
- 100 g Emmental, Edam, Gouda or mountain cheese, grated
- ½ bunch parsley
- Salt and pepper from the mill
- 1 pinch(s) nutmeg, freshly grated
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 5 minutes
Finely chop the garlic, slice the onion, and sauté in both butters. Pour in the apple juice, stock, and cream, and simmer the sauce over low heat for 5 minutes. Chop the parsley, except for a little for garnish, and add it. Season well with salt, nutmeg, and pepper. Let cool slightly. Preheat the oven to 175°C (350°F). Grease a casserole dish with butter. Peel the turnip, potatoes, and apples, and core the apples. Thinly slice everything. Arrange the slices in the casserole dish. Sprinkle each layer lightly with salt and pepper. Arrange the last layer of potato and apple slices, overlapping like roof tiles. Pour the sauce evenly over the top. Bake in the oven for 60 minutes, covering with aluminum foil after 45-50 minutes if necessary. Remove the aluminum foil, sprinkle the casserole with cheese, and bake for a further 10-15 minutes. Garnish with the remaining parsley and serve.
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