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Turnips a few ways

Turnips are one of the oldest vegetables to be cultivated.

Japanese turnips are small, white, globe-shaped roots with a single straight tendril tail resembling a radish. Its tender skin is crisp with a sweet and a slightly fruity flavor. The Japanese greens have light stems with green round frilly-edged leaves. Japanese turnip greens are edible as well and have a similar taste to mustard greens.


The Japanese turnip is unlike other turnips in that they can be eaten raw. In fact, it is said they are best eaten raw. The Hakurei turnip has a tender skin that does not require peeling, only scrub well before taking a bite or shaving onto a salad.


Hakurei turnips pair well with many foods, including their own greens, and can also be sliced into wedges, sautéed, roasted, quick pickled, boiled or added to soup or stew. When they are cooked they produce a buttery flavor and their sweetness is enhanced.


Roast Baby Turnips Toss halved turnips with some oil and salt and pepper and layer on a baking tray. Roast the turnips in the oven at 220C for 20 minutes or until tender.

Whilst roasting use below recipe to whisk together a dressing. Once roasted let turnips cool somewhat and drizzle with below dressing.

· 1tbsp white vinegar

· 1 ½ tsp whole grain mustard

· 1 shallot, finely chopped

· 1 ½ tbsp chopped parsley

· 1/4 cup olive oil

· Salt and freshly ground pepper


Pan fried baby turnips with garlic and dill

This is my current comfort food. G served this a couple of week’s ago and I can’t get enough. Perfect as a side. These measurements are exact so feel free to put your own twist to it.

Ingredients:

· 1 Bunch of turnips, halved or quartered

· 3 garlic cloves, finely sliced

· A dash of olive oil

· Knob of butter

· Tablespoon of dill, finely chopped

· Salt to taste

Bring a pot of water to the boil. Put a pan on medium heat on the stove. Blanch the turnips for 2-3 minutes and remove. Add the oil and butter to the pan and let melt. Add the sliced garlic, turnips and dill to the pan and sauté for a few minutes. Toss them a couple of times to get all the flavours mixed.

Salt to taste and served straight away.

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