Turnip under the crust
6 servings
50 minutes
Turnip under the crust is a refined yet simple dish rooted in Russian cuisine. Turnip, once an essential vegetable on the peasant table, acquires a tender texture and rich flavor here thanks to a sauce made from milk, butter, and flour. Grated Gruyère cheese adds savory notes and an appetizing crispy crust, transforming the humble vegetable into a true gastronomic delight. The dish is perfect as a light snack on its own or as a side to meat and fish. The combination of creamy softness and golden crust makes it appealing for both everyday meals and festive tables.
1
Wash and clean the turnip, cut it into slices. Bring salted water to a boil in a large pot, add the turnip, and cook for 10 minutes. Then drain the water.
- Turnip: 6 pieces
- Salt: to taste
2
Melt butter with sunflower oil in a pot, add flour and cook for 2 minutes, then slowly pour in milk while stirring constantly, and cook for another 5 minutes. Add salt, crumble the broth cube, and mix well.
- Butter: 40 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 3 tablespoons
- Milk: 750 ml
- Bouillon cube: 0.5 piece
- Salt: to taste
3
Place the turnip slices in a baking dish, pour with sauce, and sprinkle with grated cheese. Bake at 200 degrees for 10-15 minutes until a golden crust forms. Serve immediately.
- Turnip: 6 pieces
- Gruyere cheese: 80 g