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  • 750 g turnips - peeled and sliced
  • 1 onion - sliced finely
  • 1 leek - sliced finely in rounds
  • 3 garlic cloves - chopped finely
  • 35 g unsalted butter
  • Splash of olive oil
  • 200 g smoked bacon lardons
  • A good teaspoon of Thyme
  • Pinch of Nutmeg
  • Salt and pepper to taste
  • 200 g crème fraiche
  • 1 whole Reblochon keep in fridge until needed as it is easier to slice
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