This dish contains the following allergens: Milk/Dairy
Cooking mode
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100g
butter
100g
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
300ml
double cream
200ml
vegetable stock
50g
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
500g
turnips, peeled, thinly sliced
500g
potatoes, peeled, thinly sliced
3oz
butter
3oz
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
10fl. oz
double cream
7fl. oz
vegetable stock
1oz
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
1lb 2oz
turnips, peeled, thinly sliced
1lb 2oz
potatoes, peeled, thinly sliced
Utensils
Step 1
Place a large saucepan over medium heat. Add the butter and cook until melted, about 2 to 3 minutes. Transfer half of the melted butter to a medium bowl with the bread crumbs and stir until evenly combined.
Step 2
Return the remaining butter in the saucepan to medium heat. Add the onion and cook for 2 minutes to softened, then add the garlic, double cream, stock, Parmesan, sage leaves, salt and pepper. Bring to a simmer, add turnips, potatoes and stir so that each piece is coated in cream.
Step 3
Transfer the vegetable mixture to the cooking pot and top with bread crumbs. Insert cooking pot in unit and close lid.
Step 4
Select BAKE, set temperature to 150°C and set time to 50 minutes. Select START/STOP to begin and skip preheating by pressing PREHEAT.
Step 5
When cooking is complete, the bread crumbs should be golden brown and the vegetables tender. Stand for 10 minutes before serving hot.
Place a large saucepan over medium heat. Add the butter and cook until melted, about 2 to 3 minutes. Transfer half of the melted butter to a medium bowl with the bread crumbs and stir until evenly combined.
100g
butter
100g
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
300ml
double cream
200ml
vegetable stock
50g
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
500g
turnips, peeled, thinly sliced
500g
potatoes, peeled, thinly sliced
3oz
butter
3oz
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
10fl. oz
double cream
7fl. oz
vegetable stock
1oz
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
1lb 2oz
turnips, peeled, thinly sliced
1lb 2oz
potatoes, peeled, thinly sliced
Step 2 of 5
Return the remaining butter in the saucepan to medium heat. Add the onion and cook for 2 minutes to softened, then add the garlic, double cream, stock, Parmesan, sage leaves, salt and pepper. Bring to a simmer, add turnips, potatoes and stir so that each piece is coated in cream.
100g
butter
100g
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
300ml
double cream
200ml
vegetable stock
50g
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
500g
turnips, peeled, thinly sliced
500g
potatoes, peeled, thinly sliced
3oz
butter
3oz
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
10fl. oz
double cream
7fl. oz
vegetable stock
1oz
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
1lb 2oz
turnips, peeled, thinly sliced
1lb 2oz
potatoes, peeled, thinly sliced
Step 3 of 5
Transfer the vegetable mixture to the cooking pot and top with bread crumbs. Insert cooking pot in unit and close lid.
100g
butter
100g
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
300ml
double cream
200ml
vegetable stock
50g
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
500g
turnips, peeled, thinly sliced
500g
potatoes, peeled, thinly sliced
3oz
butter
3oz
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
10fl. oz
double cream
7fl. oz
vegetable stock
1oz
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
1lb 2oz
turnips, peeled, thinly sliced
1lb 2oz
potatoes, peeled, thinly sliced
Step 4 of 5
Select BAKE, set temperature to 150°C and set time to 50 minutes. Select START/STOP to begin and skip preheating by pressing PREHEAT.
100g
butter
100g
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
300ml
double cream
200ml
vegetable stock
50g
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
500g
turnips, peeled, thinly sliced
500g
potatoes, peeled, thinly sliced
3oz
butter
3oz
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
10fl. oz
double cream
7fl. oz
vegetable stock
1oz
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
1lb 2oz
turnips, peeled, thinly sliced
1lb 2oz
potatoes, peeled, thinly sliced
Step 5 of 5
When cooking is complete, the bread crumbs should be golden brown and the vegetables tender. Stand for 10 minutes before serving hot.
100g
butter
100g
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
300ml
double cream
200ml
vegetable stock
50g
Parmesan cheese, grated or vegetarian equivalent
2 large
sage leaves, finely chopped
Salt and ground black pepper, as desired
500g
turnips, peeled, thinly sliced
500g
potatoes, peeled, thinly sliced
3oz
butter
3oz
fresh bread crumbs
1
large onion, peeled, sliced
2
garlic cloves, peeled, thinly sliced
10fl. oz
double cream
7fl. oz
vegetable stock
1oz
Parmesan cheese, grated or vegetarian equivalent
