harvesting mini turnips.

baby turnips with honey mustard dressing

hi
these taste great!

Ingredients
150g baby turnips, trimmed
1 tbsp vinegar
1 tsp clear honey
1/2 tsp mustard powder
1 tbsp Olive oil
1 tbsp chopped flat-leaf parsley
1 tbsp shredded fresh mint
salt and fresh ground black pepper

Method 1. Place the turnips in a saucepan, cover generously with water and add a little salt. Bring to a boil, then lower the heat under the pan and simmer for 8-10 minutes or until the turnips are just tender.

2. Meanwhile, in a small bowl, combine the vinegar, honey and mustard powder, and a generous sprinkling of salt and pepper. Whisk briefly until smooth and set aside.

3. Drain the turnips thoroughly in a colander. In a small frying pan, heat the olive oil. Add the turnips and turn them in the oil for a few minutes until beginning to turn light golden. Add the vinegar-honey mixture and stir until the turnips are well coated and the glaze begins to bubble in the pan.

4. Add the fresh herbs, stir to distribute them evenly, then turn the turnips and glaze onto a serving dish and serve immediately.


Baby Turnips Sauteed With Garlic And Parsley recipe
ingredients
2 3/4 lb (1.2 kg) very small baby turnips
juice of 1 lemon
butter
sunflower oil
1 large clove garlic
3 tbsp finely chopped parsley
salt and pepper



Serve with:
Peas with Bacon and Basil
Mushroom and Herb Omelette


method
1. Trim off the ends of the baby turnips and peel with the potato peeler, dropping them immediately into a large bowl of cold water to which the lemon juice has been added, to prevent discoloration. Drain and dry, cut each root from top to bottom into quarters and then into eighths.

2. Heat 1 oz (30 g) butter and 1 tbsp oil in a wide, non-stick frying pan and as soon as the butter has stopped foaming, saute half the root vegetables over a fairly high heat for 3-4 minutes until pale golden brown all over, stirring with a wooden spatula.

3. Use a slotted spoon to transfer this first batch to a bowl. Add a little more butter and oil to the frying pan, and when very hot, saute the second batch in the same way.

4. Add the first batch to the pan with the clove of garlic (crushed but still in one piece) and a little salt and freshly ground pepper. Reduce the heat to very low, cover and sweat gently for 8-10 minutes, or until tender but still with a little bite left; stir every 2 - 3 minutes.

5. Remove from the heat, add a little more salt and pepper if needed; sprinkle with the parsley and serve at once.

Turnip au Gratin recipe
ingredients
2 3/4 cups (21 fl oz) 600 ml beef stock
wine vinegar
pinch sugar
2 lb (900 g) turnips, sliced
1 tbsp (1/2 oz) butter
1 tbsp plain flour (All purpose)
4 tbsp double cream (heavy cream)
4 oz (110 g) Gruyere cheese, sliced


method
1. Put the stock, a dash of vinegar and the sugar in a saucepan and bring to the boil.

2. Remove from the heat, add the turnips and bring back to the boil.

3. Lower the heat and cook for 20 minutes.

4. Preheat the oven to 400°F/200°C/Gas Mk 6.

5. In the meantime, melt the butter in a pan, stir in the flour and cook for 2-3 minutes.

6. Whisk in 1/2 pt (300 ml) of the turnip cooking liquid, blending well to make a smooth sauce.

7. Gradually stir in the cream.

8. Thoroughly drain the turnips and arrange in a lightly greased ovenproof dish.

9. Pour over the sauce and arrange the cheese slices on top.

10. Cook in the oven for 15 minutes until golden.

Stuffed Turnips recipe
information
485 calories per serving


ingredients
8 round turnips (675-900 g (1 1/2 - 2 lb)
2 litres (3 1/2 pints) water
salt
2 tablespoons single cream
225 g (8 oz) pork sausage meat
2 tablespoons freshly grated stale Gouda cheese
50 g (2 oz) butter
150 ml (1/4 pint) soured cream
1 teaspoon paprika


method
1. Remove the leaves from the turnips. Wash the pale inner leaves and keep them to one side. Thinly peel the turnips and wash them thoroughly.

2. Bring the water and a generous pinch of salt to the boil in a large saucepan. Add and boil the turnips for 40 minutes.

3. Butter an ovenproof dish. In a basin work the cream into the sausage meat.

4. Drain the turnips, allow them to cool slightly, then remove two-thirds of the centre with a sharp knife. Finely chop the removed turnip and mix it into the sausage meat.

5. Arrange the turnips in the dish, fill them with the sausage meat mixture, then sprinkle with cheese, dot with butter and surround with soured cream. Sprinkle the paprika over the top.

6. Brown in the oven for 10-12 minutes. Finely chop the turnip leaves and use to garnish the turnips.

hmmmmm yum i think i may have to go shopping .... though 2lb of turnips is a bit ambitious, i only have 10 ..... i think i'd better save these recipes for when my big turnips turn into turnips

dunno which one to choose now, though the one with honey sounds good

Thanks for the recipes Milly as mine are ready too.
They're also lovely cooked in a white wine sauce.

don't buy alcohol, so might be a bit of a waste to buy a bottle just make a sauce, but i'm sure it's lovely

well after all that, we didn't have turnips ..... darling son bought a curry (his g/f wanted to go out for a meal but it was raining and it would have apparently 'made her hair fuzzy' OKKKKKK .... he's sooooooooo under the thumb lol) so tonight is turnip night ....

Buy her a Rainmate!

i'd just have made her go out in the rain it's only hair ffs.