Wednesday, 8 February 2012

Potato and Turnip Bake

This dish is quick to prepare and wonderfully filling. The only downside is that it does take a fair bit of forward planning as it needs to be in the oven for about and hour and a half.


  • 140g tomato purée
  • 2 vegetable stock cubes
  • 750ml boiling water
  • 5 large potatoes, peeled and sliced as thinly as possible
  • 1 large turnip, peeled, cut into quarters and thinly sliced
  • 5 cloves of garlic, peeled and thinly sliced
  • 3 thin slices of butter, cut into quarters
  • fresh ground black pepper


  1. Preheat the oven to 170 degrees.
  2. Put the tomato purée and stock cubes into a large jug and pour the boiling water over them.
  3. Mix well until all the tomato and stock is dissolved.
  4. Grease a large roasting dish with high sides with some butter.
  5. Place half the sliced potatoes over the bottom of the dish.
  6. Next sprinkle half the chopped garlic over the potatoes, season with pepper and add the quarters of one of the slices of butter.
  7. Then create a layer using the sliced turnip. Cover the turnip with the rest of the garlic, some pepper and the quarters of another slice of butter.
  8. Finally put a top layer of the remaining potatoes over the top.
  9. Pour the stock and purée mixture all over the dish.
  10. Season with pepper and the last bits of butter. Ddo this after you pour on the stock, otherwise it'll get washed away.
  11. Cover the dish with foil and tuck the foil in at the edges.
  12. Place in the oven for an hour.
  13. Once the hour is up remove the foil and turn the temperature down to 160 degrees.
  14. Bake for a further 30 minutes with the foil off to create a nice crisp top.
Serves 2 as a main on it's own or 4 to 6 as a side dish.

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