Let’s get down to the root, and dig into why root vegetables are so good for our bodies. Plus, learn the best way to cook with them.
We take the humble breadcrumb-and-cheese topped baked gratin and give it an earthy autumnal twist. Turnips are really cheap and they are surprisingly delicious and add the best texture ever once cooked. We also love them in soups and stews, but this pear and turnip gratin is must for meat-free Monday this week.