Goes very well with sausages. Are you reluctant to turnips? Give it a try, you might be pleasantly surprised
Peel the turnips. Cut them into slices and plunge them for 4 minutes in salted boiling water.
Drain and cool them.
Melt 40 g of butter in a casserole dish, add the turnips, salt and steam (with lid) for 20 minutes over low heat.
Generously butter a gratin dish. Preheat the oven to 240°C (thermostat 8).
Meanwhile, prepare the Mornay sauce (prepared like a béchamel sauce, but to which egg yolks are added).
Preparation of the Mornay sauce:
In a saucepan over low heat, melt the butter. Add the flour.
Using a wooden spatula, stir to obtain a homogeneous mixture.
Continue mixing until it thickens slightly.
Add the cold milk.
Salt and pepper.
Continue to stir over low heat until the sauce thickens.
In a bowl, mix the egg yolks with the fresh cream
Off the heat, add this mixture to the sauce, whisking vigorously.
Put back on low heat and add, in strips, 70 g of Leerdammer.
Mix until the cheese is well melted and incorporated into the sauce.
Arrange the turnips in the gratin dish and cover them with Mornay sauce.
Sprinkle with 30 g of Leerdammer cheese cut into thin strips.
Broil the dish until the top is golden brown.
FR