Lemon Thyme and Fennel Risotto
Recipe From What's For Lunch, Honey?
375g kohlrabi, peeled and sliced
375g turnips, peeled and sliced
280 ml crème fraiche
100ml white wine
1 tablespoon whole seed Dijon mustard
handful of bacon bits (optional), fried till crisp
Sea salt and fresh cracked pepper
- Pre-heat oven to 200 degrees C.
- Place crème fraiche and white wine in a large pan and gently simmer for 2-4 minutes. Season with sea salt and cracked pepper, then add the mustard.
- Add the vegetable slices and cook for approx. 5 minutes. If using add some of the bacon and stir to incorporate, leaving some for the top.
- Transfer the vegetable mix into a gratin dish and bake for 20-30 minutes until golden and bubbling.
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