Turnips have a subtle peppery flavour and a purple or green tinged creamy white skin. Baby turnips have particularly tender flesh with a sweetish, delicate flavour. Choose turnips that have smooth, unbruised skins and feel heavy for their size.
How to Use
Turnip can be served as an accompanying vegetable or included in stews. They can also be made into soup, mashed or puréed. Mini turnips are served raw or cooked. Grate raw mini turnips and include in salads or slice thinly and drizzle with French dressing or mayonnaise.
How to Prepare
Peel and wash turnips and cut into even-sized pieces. Mini turnips do not need peeling before cooking, simply wash and trim the tops if cooking whole. Alternatively, cut into even-sized pieces before cooking.
How to Cook
Turnip can be boiled or steamed. To boil or steam, cook for 15-20 minutes or until tender. Mini turnips can be boiled whole or chopped and steamed or roasted. To boil, bring a pan of water to the boil and cook whole mini turnips for 20-30 minutes or until tender. Coat in melted butter or cheese sauce to serve. To roast chopped turnip, preheat the oven to 200C, gas mark 6. Par-boil prepared turnips chunks for 5 minutes in boiling salted water. Add 150 ml olive oil to a roasting tin and preheat in the oven for 5 minutes. Add the drained turnip to the tin and coat in the oil. Roast for 30-45 minutes, basting occasionally with the oil, until crunchy and golden brown.
How to Store
Keep in a cool, dry, dark place for up to 1 week.