Blue Cheese Leek and Turnip Gratin!

While there may not be any turnips left in the field, I have another delicious turnip recipe for you today! This one may not be so summer appropriate, because this is super rich, but loaded with nutrients, and so so nice as a main dish 🙂



  • 1 Cup of Milk Kefir (or coconut milk, but of course this will take on a coconut flavour)
  • 2 Tbsp Butter
  • 1/2 an onion
  • 4 cloves of Garlic
  • 1 large fresh gbejna
  • 1/2 Cup Blue Cheese
  • Sprinkle of Fresh Thyme
  • 2 Tbsp plain flour (arrowroot/tapioca would work as well)
  • Pinch of Nutmeg
  • Pinch of Black Pepper
  • Pinch of Salt


  • 2 Large Leeks
  • 4 Medium Turnips
  • 2 Medium Potatoes
  • 1 Tbsp Butter
  • More Thyme, salt and black pepper to garnish


  1. Preheat the oven to 180 C.
  2. Make the sauce by first browning your slices onions and chopped garlic in the butter in a saucepan.
  3. Add the rest of the ingredients and cook on a medium heat until the sauce comes to a boil. Immediately turn to a low heat and whisk for approximately 5 minutes, until the sauce thickens.
  4. Allow sauce to rest while you assemble the Gratin
  5. Clean and slice your turnips, potatoes, and leeks thinly
  6. Pour the sauce over the veg, and combine thoroughly
  7. Add the final bit of butter along the top of the dish, and garnish with the additional herbs/spices.
  8. Put into the oven for approximately one hour, or until the potatoes and turnips are fully tender, when a knife can easily pierce them.
  9. Serve, and enjoy!

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