Turnips are a lower-carb alternative for potatoes, which also contain loads of fibre, vitamins and minerals. They are relatively fast growing, and hardy in terms of their weather resilience and low inputs, making them a very sustainable vegetable. You can also eat the leaves which means extra nutrients for you, and zero waste.
Cooking Ideas
Note: scrub baby turnips before cooking - only peel them if you intend to mash them. Large turnips should be peeled, but you generally won't see large turnips in our veggie boxes or at our stall.
Roast
Roast turnips with oil and salt, pepper, and/or herbs. Roast them with your meat to add flavour, add your favourite sauce or gravy. Roast them with other vegetables.
Chips
Slice the tunrips thinly, then in a mixing bowl drizzle with oil, add salt, pepper, or other seasoning/herbs that you like and coat the chips. Spread them on a tray and bake, turning once.
Hash Browns
Grate the turnips and fry in butter and oil with your choice of shallots, garlic, rosemary, salt, pepper.
Puree
Turnip puree is especially good with lamb. Peel and boil the turnips in milk, mash well, and stir in melted butter. Add plenty of salt. You can even use a food processor to mash them as they won't turn gluey.
Shaved
Serve turnips shaved in a salad i.e. with lettuce, parmesan, pepper, balsamic vinegar, olive oil, dijon mustard.
Soup / Stew
Add turnips to soup and stew recipes where you would normally use potato or parsnip.
Keep an eye on our blog page for more veggie profiles.
