When the turnips arrived in the veg box the other week I a) didn’t know what they were and b) had no idea what to do with them! So I turned to Stephanie Alexander’s Kitchen Garden Companion for inspiration. This was a really simple recipe that resulted in the sweetest, most delicious vegetable side dish that I would happily make again and again.
I used the 3 turnips in our veg box, unpeeled; the recipe calls for 400g turnips peeled to yield 325g
2 tsp sugar
1 bay leaf
sea salt and freshly ground pepper
- The recipe recommends blanching older/larger turnips. I felt that the ones I had were small enough not to need this so I simply halved them.
- Heat the butter and sugar in a saucepan until melted. Tip in the turnips and shake to cover them.
- Add the stock and bay leaf, cover and simmer for 12 mins until turnips are tender (leave them a couple more minutes if they’re not)
- Remove the lid, turn up the heat, and allow the liquid to evaporate. Mine did not evaporate fully so I just let it bubble for a few minutes before removing the turnips with a slotted spoon and pouring a small amount of the liquid over the top.
- Season the turnips to taste and serve/eat immediately.
This recipe tastes even better made with vegetables from Community Harvest Whetstone