Well, it looks as though the turnips are going to keep coming so here’s a couple of recipes from Carol Klein’s book ‘Cook Your Own Veg‘.
Turnips in garlic sauce – serve 4
Ingredients:
2 handfuls baby turnips or a few old ones
3 tablespoons olive oil
3 garlic cloves
sea salt and black pepper
1 tablespoon balsamic vinegar
1 bunch parsley, chopped
Method:
Peel turnips if coarse, and cut in to quarters. Steam or blanch in pan of boiling salted water for a few minutes
Heat oil in a heavy pan with a lid, add turnips. Simmer gently with lid on for about 8 mins.
Smash and peel the garlic and grind to a paste with some salt. Add vinegar to garlic paste and when turnips are tender add to turnip pan.
Stir to blend the liquor and sprinkle over the parsley.
Stir-fry turnips – serves 2
Ingredients:
6 baby turnips
3 spring onions
2 garlic cloves
1 small red chilli
1 x 5cm (2in) piece fresh root ginger
2 dessert spoons vegetable oil – ideally groundnut
soy sauce (tamari or light)
Method:
Top and tail turnips and cut into fat flakes
Slice onions and peel and thinly slice garlic
De-seed chilli and slice into thin strips
Peel ginger and slice thinly
Heat oil in a wok and add onion when beginning to smoke
After 1 minute add garlic, chilli and ginger
Add turnip before garlic changes colour
Splash in enough soy sauce to stop from burning and serve as soon as turnips are crunchingly edible (approx 4 mins)
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