Turnip, potato & mustard crumble
- Serves: 2
- Ready in: 1 hour 30 minutes
- Medium-sized turnip, 1
- Potatoes, 3
- Salted butter, 70g
- Thyme, 1 tsp
- Plain flour, 3 tbsp
- Milk, 400ml
- English mustard, 2 tbsp
- Almonds, 50g
- Pecans, 50g
- Preheat the oven to 180°C (gas mark 4, 360° Fahrenheit).
- Get a steamer on the hob up and running. Peel the potatoes and turnip and rustically chop them into big chunks. Steam the veg for 10 minutes so that they're not fully cooked.
- Make a bechamel sauce: melt 50g of butter with the thyme in a small saucepan over a gentle heat. Stir in the flour and cook it out for 5 minutes before pouring in the milk. Keep an eye on the sauce as it thickens for ten minutes, adding more milk if necessary. Once at a good consistency, stir in the mustard, season and leave to one side.
- Fold the steamed vegetables into the mustard sauce, being careful not to smash them up too much. Evenly transfer into a baking dish ready for the oven.
- For the crumble, blitz the nuts with the remaining butter and a twist of black pepper. Don't whizz them for too long, you want a few textures in there and not just dust. Sprinkle a layer of nuts onto the contents of the baking dish. Bake on the middle shelf of the oven for 15-20 minutes.