Turnip gratin with bread crust

Ingredients for 4 servings:

• 1 onion(s), finely diced
• 1 bunch parsley, chopped
• 2 tbsp butter
• 1 kg swede(s)
• 1 tbsp caraway seeds, ground
• e.g. nutmeg, grated
• Salt
• Pepper, white, ground
• 200 g crème fraîche
• 250 g cream
• 100 g bread(s), (wholemeal), stale, freshly grated
• 200 g cheese, Emmental, mountain cheese or Gruyère, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

A treat for vegetarians and meat eaters alike

Melt 1 tablespoon of butter in a small saucepan, add the diced onion and parsley, and fry for about 5 minutes, stirring occasionally. Mix with the bread and cheese. Quarter the swede, peel it, and slice it thinly. Line a shallow baking dish with the butter. Season well with caraway seeds, freshly grated nutmeg, salt, and pepper. Mix the crème fraîche with the cream and pour over the butter. Spread the bread mixture over the swede and dot with the remaining butter in flakes. Bake in the oven at 180°C fan/convection oven (200-220°C top/bottom heat) for about 40-45 minutes, until the surface is nicely browned. As a main course, it serves 4 people. As a side dish to pan-fried dishes or a fish fillet for 4 people, halve the quantities.