John Myers
Turnip and Potato Casserole
The perfect turnip and potato casserole recipe with a picture and simple step-by-step instructions.
- 750 g Roast pork
- 750 g Turnips
- 700 g Waxy potatoes
- 200 ml White wine
- 150 g Leek
- 150 g Onions
- 1 tsp Freshly chopped thyme
- 1 tsp Freshly chopped parsley
- 150 g South Tyrolean bacon in thin slices
- 300 ml Cream
- 2 tbsp Finely grated mountain cheese
- Salt
- Pepper from the grinder
- Nutmeg
- 2 tsp Clear broth
- Cut the roast pork into approx. 2 cm thick slices. Put 100 ml of water and white wine in a saucepan and bring to the boil over medium to high heat. Then cover and simmer the meat over a low heat for about 1 hour until it is cooked through. Let the meat cool in the cooking stock. Remove and cut the meat into bite-sized pieces. Set aside the cooking stock.
- While the meat is cooking, peel the potatoes and turnip and cut into slices approx. 5 mm thick. Halve large potatoes beforehand if necessary. The turnip slices shouldn’t be too big either. Clean the leek, cut in half lengthways, wash thoroughly and cut into strips approx. 3 mm wide. Peel the onions and finely dice them. Put 4 slices of South Tyrolean bacon aside, cut the rest into narrow strips.
- Preheat the oven to 180 °. Slowly fry the strips of bacon in a non-stick pan over medium heat so that the fat comes out – if the bacon is very lean, add a little oil. Add onions and leeks and fry until they start to brown. Stir in the herbs, season with salt and pepper. Mix the leek and onion mixture with the turnip and potato slices.
- Place the potato and turnip mixture with the pork in a large cast iron roasting pan. Add the cream and the remaining white wine to the cooking stock you have set aside and bring to the boil while stirring. Season with salt, pepper, broth and a little nutmeg and pour over the potato and turnip mixture. Spread the bacon slices that were set aside on top. Cover and cook in the hot oven (center) for about 75 minutes. If necessary stir in between. Then remove the lid, sprinkle the mountain cheese over the casserole, raise the oven temperature to 200 ° C and cook for about 15 minutes until the bacon and cheese are crispy and browned.
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