A turnip, herb, ham, cream and cheese gratin (Terrine de navets) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 212) by Mireille Johnston

  • purple turnips
  • heavy cream
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute dried thyme for dried savory.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork chops cooked with garlic, herbs, onions, vinegar and mustard (Côtes de porc au vinaigre); A turkey stewed in red wine and herbs (Civet de dinde); A loin of pork cooked with vegetables and seasoned with orange and lemon juice and vermouth (Porc au vermouth)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried thyme for dried savory.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.