FRIJE

Instructions

• 1.   Peel the turnips.
• 2.   Slice them and immerse them in boiling salted water for 4 minutes.
• 3.   Drain and refresh them.
• 4.   Melt 40 g of butter in a casserole dish, add the turnips, salt, and stew (covered) for 20 minutes over low heat.
• 5.   Generously butter a gratin dish.
• 6.   Preheat the oven to 240°C (thermostat 8).
• 7.   Meanwhile, prepare the Mornay sauce (prepared like a béchamel sauce, but with added egg yolks).
• 8.   Preparation of the Mornay sauce:
• 9.   In a saucepan over low heat, melt the butter.
• 10.   Add the flour.
• 11.   Using a wooden spatula, mix until well combined.
• 12.   Continue to mix until it thickens slightly.
• 13.   Add the cold milk.
• 14.   Season with salt and pepper.
• 15.   Continue to mix over low heat until the sauce thickens.
• 16.   In a bowl, mix the egg yolks with the cream.
• 17.   Off the heat, add this mixture to the sauce while whisking vigorously.
• 18.   Return to low heat and add 70 g of Leerdammer cheese, sliced.
• 19.   Mix until the cheese is melted and incorporated into the sauce.
• 20.   Arrange the turnips in the gratin dish. Smooth the top.
• 21.   Cover with Mornay sauce.
• 22.   Sprinkle with 30 g of Leerdammer cheese, thinly sliced.
• 23.   Place the dish under the broiler until the top is golden brown.

Nutritional information *