15ml (1 Tbsp) butter, melted
30ml (2 Tbsp) olive oil
1 large onion, halved and sliced
1 garlic clove, minced
15ml (1 Tbsp) fresh thyme, finely chopped
15ml (1 Tbsp) fresh (or dried) origanum, finely chopped
500ml (2 cups) cream
12 potjie potatoes, washed, peeled and parboiled
4 turnips, peeled and parboiled
Salt and pepper, to taste
125ml (1/2 cup) medium fat yellow cheddar
125ml (1/2 cup) parmesan cheese or crumbled feta
Preheat the oven to 180ºC and prepare a 24 cm x 18 cm dish with melted butter.
Heat the olive oil in a medium size pan over medium heat and add the onions. Cook until slightly translucent, then add the garlic and herbs.
Cook for a further 5 minutes, then stir in the cream. Turn the heat down…