Despite their popularity across other parts of the world, turnips are often overlooked in modern kitchens across the UK, being used only as a filler ingredient for stews, casseroles and soups.
Being part of the mustard family, they have a sweet flavour with subtle peppery undertones that lends itself well to many dishes.
Find out more about the humble turnip, it’s origins, best methods of preparation and wonderful dishes you can use by utilising this root vegetable.
Evidence indicates that turnips were first cultivated in India as early as 15BC! They were a staple crop in Roman and Greek times and were also relied on as a food source during World War I and II when supplies of potatoes were depleted.
Being a hardy root vegetable that’s easy to grow all year round at a low cost, turnips have been used as livestock feed throughout history, it is this association that perhaps contributes to their low popularity in the UK.
As a root vegetable with lots of cracks, knobbles and crevices, you should ensure that turnips are washed thoroughly before cooking. The green stems should be cut off, these can be used as garnish or in salads. Peeling is commonplace, but not essential.
Roast – Roasted turnips make a great accompaniment to any meal, peel and quarter before drizzling with oil and cooking at 220c for 25 minutes or until soft.
Grill / BBQ – BBQing turnip takes just a few minutes dependent on the size of your slices, coat with oil before cooking to avoid charring.
Fry – Once sliced, turnips can be fried in a shallow pan with oil, the result is crunchy on the outside and soft in the middle. They will take about 5 minutes to dry through dependent on the size of the slices.
Although turnips are available in supermarkets all year round, their season runs from June – February.
During the warmer summer months, you’ll find the smaller, sweeter varieties more readily available from markets and food suppliers, with the subtle and more mature varieties more readily available in the winter months.
This recipe is the perfect addition to any trendy brunch menu. What’s more, it’s quick, easy and cost effective to make:
Miso is a thick paste made from fermented soybeans, it has a very salty flavour. Turnip and miso is a really unique combination that will stand out as a side dish or as an accompaniment to pork belly, steak or other rich indulgent meat.
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Hummus is something that’s taken off in popularity in recent years. This recipe puts a twist on the classic recipe by incorporating turnip and spices with chickpeas:
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Turnips are just one of the many fresh ingredients we delivery daily here at Arthur David. For more information, or to place an order – give us a call today on 0330 333 4441 or use the live chat to discuss your requirements with one of our representatives.