Poached Turnip Tops

Poached Turnip Tops

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Servings: 4
Calories: 415


  • 4 1/2 lb turnip tops or purple sprouting broccoli
  • 1 large Spanish onion
  • 12 floz chicken stock
  • 3 1/2 floz extra-virgin olive oil
  • salt and peppercorns

Serve with:

  • slices of mild semi-hard cheese
  • crusty wholemeal bread


  • Trim the turnip tops, removing the larger stalks and ribs; if using sprouting broccoli, cut the larger pieces in half. Wash well. Peel the onion, cut lengthwise in half and slice thinly.
  • Place the turnip tops or broccoli in a large, heavy-bottomed fireproof casserole dish, add the onion, stock, a pinch of salt of 3-4 black or white peppercorns. Bring to the boil, cover and simmer gently for 15 minutes (10 minutes for broccoli).
  • Sprinkle the olive oil all over the turnip tops, turn up the heat and cook uncovered for up to 10 minutes (broccoli will need only about 5 minutes), or until the turnip tops are done but still have a little bite left to them.
  • Serve with the reduced cooking liquid as a sauce, and eat with slices of semi-hard cheese and wholemeal bread.
Calories: 415 kcal
Carbohydrates: 39 g
Protein: 7 g
Fat: 27g
Saturated Fat: 4 g
Cholesterol: 3 mg
Sodium: 470 mg
Potassium: 1108 mg
Fiber: 10 g
Sugar: 22 g
Vitamin A: 3 IU
Vitamin C: 109 mg
Calcium: 162 mg
Iron: 2 mg
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