350 g/12 oz fresh turnips, peeled
1 clove garlic
25 g/1 oz butter
1 tsp dried herbs
50 g/2 oz pancetta ham, thinly sliced
freshly milled black pepper
Prepare the ingredients
Slice the turnips thinly and boil in lightly salted water for 2 minutes. Drain well. Take two small ramekin dishes and rub the insides well with garlic. Once dried, butter generously. Cut the pancetta ham into julienne strips.
Cook the filling
Take a large saucepan and add the cream, herbs, pancetta ham, turnips and salt and pepper to taste. Simmer until the turnip is tender.
Finish and grill
Spoon the cream and turnip mixture into the ramekins and grill until golden brown.