oRed Wine Risotto with Roquefort Radicchio and Walnuts

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


  1. Pre-heat oven to 200 degrees C.
  2. 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.
  3. 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.
  4. Transfer the vegetable mix into a gratin dish and bake for 20-30 minutes until golden and bubbling.

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