Turnip Recipes
information
There are two varieties of turnip: the young summer or early turnip and the main crop turnip. The former has a milder flavour than the main crop vegetable.
how to store turnips
Early turnips should be eaten as soon as possible after purchase, although they will keep for 1 - 2 days in a cool vegetable rack or larder. Main crop turnips keep well for several weeks in a cool, dark place.
how to prepare turnips
Both early and main-crop turnips should be peeled thickly. Early turnips can be left whole or cut into halves or quarters; main crop turnips should be cut into quarters or chunks about 8 cm square.
how to boil turnips
method #1
Cook the turnips in the minimum of boiling salted water for 20-30 minutes, depending on the size of the pieces and the age of the turnip. Drain thoroughly, turn into a serving dish, and season with pepper, preferably freshly ground, and spoon melted butter over them. Serve garnished with parsley or chopped chives. Turnips, particularly early turnips are excellent served in a cream or Bechamel sauce.method #2
For 800 g turnips, heat 25 g butter or margarine in a heavy based pan. Add the turnips and cook very gently for 10 minutes, shaking the pan frequently so that the turnips do not stick to the bottom. Pour approximately 100 ml boiling salted water over them, cover the pan, and cook the turnips gently for a further 15 - 20 minutes depending on their age. Serve the turnips with the cooking liquor and garnish with chopped parsley before serving, or serve in a sauce as in method (1). Stir 1 tbsp cream into the cooking liquor before serving.how to steam turnips
Season the turnips with salt, and cook in the top of a steamer over a pan of boiling water for 30 - 40 minutes, depending on the size and age of the turnips. Drain and serve as for boiled turnips.
how to puree turnips
Boil or steam the turnips as above and drain if boiling by method or steaming. Mash or sieve the turnips and to every 1 kg turnips (weight before cooking) add 25 g butter or margarine, 1 - 2 tbsp cream or top of the milk, and seasoning.
