Recipe: Tasty Turnip Tartiflette

Turnips seem to have gone out of fasion lately but they are some of the best and all year round veg available. We have purple top turnips available in this weeks veg box and therefore wanted to put together this recipe which is an adaptation of the french classic tartiflette.

Traditionally this is cooked with reblochon, a french soft cheese. However we have used ripe camembert here as it is easier to find. If you can get hold of Reblochon simply replace the same amount in the recipe below. It’s delicious.


  • 500 – 750g turnips (Peeled and sliced)
  • 20g butter
  • 200g Smoked Bacon Lardons
  • Thyme leaves chopped (or 1tsp dried Thyme)
  • 200ml Creme Fraiche
  • 240g Ripe Camembert¬†
  • Green salad to serve.



Preheat the oven to 220c or 200c for fan assisted ovens. Meanwhile bring a pan of salted water to the boil, drop in the turnips and cook for a 7 minutes. They should be tender but not losing their shape or mushy. Drain them off.

Melt the butter in a frying pan on a medium heat. Fry the bacon on medium for about 5 minutes to release the flavours then add in the bacon and cook until the onions are golden and the bacon is browned and crispy on the edges. Pop in the thyme and stir.

Use the butter wrapper and wipe it around an oven-proof casserole dish.

Turnips Fanfield Farm
Camembert Cheese

Cover the bottom of the dish with half of the turnip slices. Then pop on half of the onion and bacon mixture.

Pour on half of the creme fraiche and chop the cheese into chunks (including the rind) and pop half of this in as well.

Repeat all the layers again… turnips, onion mix, creme fraiche, and cheese. Then season with a good pinch of sea salt and some black pepper to taste.

Pop it into the oven for 25 minutes and until the mix is bubbling and golden on top. YUM!

Sit for 5 minutes and serve with a lovely fresh green salad.

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