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Winter Recipes

Turnip and Fennel Flan

Ingredients (Serves 6)

  • 400g white turnips
  • 400g fennel, trimmed weight
  • small onion, peeled and thinly sliced
  • 3 tbsp mascarpone
  • 120g egg whites
  • 2 tbsp rosemary, finely chopped
  • Salt and pepper, to taste
  • 40g butter
  • 100ml extra virgin olive oil
  • 8 baby turnips, very thinly sliced into rounds
  • 2 tomatoes, seeded and diced
  • 6 tbsp chives, finely sliced

The easiest way to prepare turnips is to boil or steam them. If they're large, peel them and cut into wedges or one-centimetre thick half-moons. If they're small, the size of a golfball or less, then halve them or just keep them whole. Don't overcook.


Peel the 400g of turnips and slice into 1/2 cm thick rounds. Trim outer leaves from fennel and cut into 1/2 cm slices. Bring a pot of salted water to the boil and plunge in turnips, fennel and onion for 3-4 minutes until tender. Drain, cool a little and roughly chop, then mix with mascarpone. Beat egg whites and rosemary together lightly with a fork and mix with turnips, fennel and onion. Season well with salt and pepper. Butter six 12cm diameter ramekins and fill with mixture to a depth of 2cm. Bake in a preheated 160C oven for 10 minutes. Meanwhile, heat olive oil in a frypan and fry baby turnip slices on both sides until golden. Drain on absorbent paper. Serve flans with turnip slices on top as well as diced tomato and finish with chopped chives.