Recipes and facts – Turnips

Turnips are a member of the same veg family as broccoli. They are high in nutrients and low in calories making them a healthy addition to a rounded diet.

Both the root and the greens of the turnip are delicious and nutritious.

It can be eaten raw, roasted, or sauteed.

Recipes

Asian turnip salad

Raw turnip salad

Braised turnips with greens

Asian Turnip Salad – from the Waitrose website

  • 1 red chilli, deseeded
  • ½ tsp grated fresh root ginger
  • 2 tbsp light soy sauce
  • 1 lime, zest and juice
  • ½ garlic clove, finely chopped
  • 3 tbsp extra virgin olive oil
  • handful coriander leaves, roughly chopped
  • 3 medium turnips (about 400g), peeled
  • 100g watercress, tough stems discarded

Finely chop ¾ of the chilli and mix in a large bowl with the ginger, soy sauce, lime zest and juice, garlic, olive oil and coriander; set aside.

Cut the turnips into wafer-thin slices – a mandolin or the thinnest slicing blade of a food processor are useful here – and toss with the dressing. Quickly mix with the watercress and spread over a platter or divide between plates, spooning over the juices. Finely slice the remaining chilli and scatter over the top of the salad, with more coriander, if liked.

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Raw Turnip Salad – from Maria Ulashova’s website

  • 3 medium turnips, peeled and grated
  • 3 medium carrots, peeled and grated
  • 1/2 cup chopped parsley
  • 1 cup raw pumpkin seeds
  • juice of 1/2 lemon
  • 2 Tbsp olive oil
  • sea salt to taste

Place the turnips, carrots, parsley and pumpkin seeds into a salad bowl. Add the lemon juice and olive oil. Season with salt and toss to combine.

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Braised Turnips with Greens – from Cooking Light.com

  • 6 small turnips with greens
  • 1 tablespoon olive oil
  • 1 cup unsalted vegetable stock
  • 1 tablespoon apple cider vinegar
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons cold butter
  • 1 teaspoon honey

Trim and peel turnips; reserve and chop the greens.

Halve turnips. Heat olive oil in a large skillet over medium-high. Add turnips, cut side down;

cook 4 minutes or until golden.

Turn and add vegetable stock, vinegar, salt, and pepper.

Bring to a boil; cover and reduce heat to medium-low.

Simmer until turnips are crisp-tender, 5 to 6 minutes.

Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.

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