Turnip bake

This is a simple recipe from Fergus Henderson's "Nose to Tail Eating". The turnips here are small and white-fleshed, not the larger orange-fleshed swedes that  are known as turnips in Scotland and the north of England.

Thinly slice an onion and fry gently, without colouring, in a generous amount of melted butter. Meanwhile, peel and thinly slice your turnips - a mandoline is good for this if you have one to hand. Liberally butter a shallow oven-proof dish, and layer in the turnip and onion, seasoning with salt and pepper as you go. Start and finish with a layer of turnip. Dot the top with butter, cover closely with aluminium foil, and bake for about 1 hour in a 200℃ oven. The temperature and cooking time can be varied to fit around other things happening in your kitchen, just probe with a fork to make sure it's done to your liking.

Henderson says that this calls out to be eaten with roast lamb, but it also went very well with my venison stew. I would say it was "surprisingly good", but I know enough not to be surprised by one of Henderson's recipes: he has yet to disappoint.