Oeuf cocotte with cream of turnip

An often overlooked root vegetable that we like to put in the picture are turnips. Rich in vitamin C, a good source of dietary fibre and low in calories. Find out how they go perfectly with Columbus eggs in this delicious recipe for egg casserole with turnip cream.

Ingredients (for 4 servings)

4 Columbus eggs
1 bunch of turnips
20 cl cream
2 tbsp Parmesan cheese
butter
salt and pepper

Preparation

Peel and cut the turnips into large cubes. Cook them in a pan of boiling salted water for around 20 minutes. Drain.
Blend the turnips with half the cream and the Parmesan cheese. Season to taste.
Butter four ramekins and divide the turnip cream between them.
Make a hollow in the turnip cream and carefully place an egg in it. Add the remaining cream. Season with salt and pepper.
Place the ramekins on a baking tray and bake the eggs in the oven for around 10 minutes at 210°C.
You can also cook them in a bain-marie in a casserole dish half-filled with water. The cooking time will depend on the consistency of your eggs.