Tasty Turnips

Tasty Turnips

Turnips are at their best when they are only 5cm in diameter. Cut off the tops and the root. Wash and remove the tough skin with a vegetable peeler. Allow two or three small turnips for each serving. Cook the turnips whole or quartered in boiling, salted water until they are tender. Drain. Serve with butter and pepper or freshly grated nutmeg.

Glazed Turnips

Serves 4

500g small turnips
2T butter
1T brown sugar
½ c beef stock
Freshly ground black pepper

Cook the prepared turnips in boiling, salted water for 10 minutes. Drain in a colander. Melt the butter in the saucepan. Add the turnips, sugar, stock and pepper. Simmer gently until they are tender and most of the liquid has evaporated. Serve.

Turnips with Cream Sauce

Serves 4

500g small turnips
130ml sour cream
¼ c chicken stock
½ t sugar
¼ t salt
Freshly ground black pepper
1 t cornflour
2 T cold water
1 T finely chopped parsley or chives

Place the prepared turnips in a saucepan with the cream, stock, sugar, salt and pepper. Simmer gently until tender. Remove the turnips and place in a serving dish. Keep them warm. Thicken the sauce with the cornflour mixed with cold water. Bring to the boil, stirring constantly. Pour over the turnips and sprinkle with herbs.

Reference
“The Cook’s Garden – For cooks who garden and gardeners who cook”
Mary Browne, Helen Leach, Nancy Tichborne