Leek, Turnip and Bacon French Tartiflette

Step 1

Preheat the oven to 180 degrees celsius (fan forced).

Step 2

Start this recipe by doing all of your peeling and chopping and then it will be really simple to pull together.

Step 3

Put a large pan of salted water over a high heat, with a lid and bring to the boil. When it is boiling, add the turnips and blanch for 6 minutes and then strain in a colander. Set aside.

Step 4

If you have a dutch oven or a pot which can go on your stove and in your oven, then use that as it will save on dishes. If not, use a large frying pan. Set your pot over a medium heat on the stove, add your olive oil, leek, onion, speck, thyme and bay leaf. Fry until the onion and leek have softened and the bacon is starting to get some colour, this should take about 10 minutes.

Step 5

Get a large mixing bowl and carefully add your turnips, pour over the onion, leek and speck mixture and add your chopped brie. In a medium bowl, whisk together the white wine, creme fraiche and 1 tsp of salt. Pour this mixture over all the other ingredients, using a wooden spoon, gently fold all the ingredients together. Return all of this to the dutch oven if you used one, gently flatten the mixture down and pop the lid on. If not, pour the mixture into a large baking dish and cover with foil. Pop in the oven for 20 minutes, after 20 minutes remove the lid/foil and return to the oven for a further 20 minutes.

Step 6

Remove from the oven and serve with some freshly steamed vegetables or a nice crisp side salad.