VegBox Recipes
Turnip
Turnip is a traditional British winter vegetable. It's often confused with swede, but it's actually quite different.
Turnips are usually smaller, with purple on their skin and creamy white flesh. Swedes are larger, with tougher dark skin and orange-coloured flesh.
Go straight to turnip recipes.
- Buy?
- A fresh turnip should feel firm and heavy for its size (so it hasn't dried out or gone woody).
If you're buying the leaves, they should be bright green and crisp.
Small turnips are sweeter and smoother than large ones, which tend to be fibrous and may have an over-powering flavour. - Store?
- Turnip greens will keep in the fridge for a couple of days.
Turnip roots (stalks) will keep for a week or two in a cool, dark place. - Cook?
- Turnips are usually peeled with a potato peeler, unless they're very young, in which case you might want to eat the skin.
Chop off the leaves and long root. Then slice or chop into chunks and:
Boiled or Steamed Turnip
Boil for 20 minutes
Or...
Steam for 20 minutes
Or...
Roasted Turnip
Roast in a little vegetable oil for 45 minutes
More Turnip Information
Turnips are often considered a "poor man's food", because they are easy to grow, even in poor soils, and store well.The "roots" provide slow release, complex carbohydrates and are rich in vitamins and minerals. The leaves (turnip greens) are an excellent source of vitamin C and calcium.
They were cultivated by the Ancient Romans and there is evidence of them in India dating back to 1500 BC.
Turnips store well, so are often available much of the year. However, they are in season from October to December in the UK.
Did you know...?
The "root" of a turnip isn't actually the root - it's actually a swollen stalk.
| Graham's Rhubarb Pudding |
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Suggested Turnip Recipes
- Chard and Veggie Bake with a Mushroom, Quinoa and Goats Cheese Crumble Topping
We've been so blessed with recipe submissions from our readers, and from enthusiastic veg box providers around the country that it's been a while since we've invented a new one of our own.
Last week we received a box that contained carrots, chard, mushrooms, shallots and turnips. We already had a can of mixed beans in the cupboard, garlic cloves, some unfinished goats cheese in the fridge and a big box of quinoa.
This was the result!
- Chard and Veggie Bake with a Mushroom, Quinoa and Goats Cheese Crumble Topping
We've been so blessed with recipe submissions from our readers, and from enthusiastic veg box providers around the country that it's been a while since we've invented a new one of our own.
Last week we received a box that contained carrots, chard, mushrooms, shallots and turnips. We already had a can of mixed beans in the cupboard, garlic cloves, some unfinished goats cheese in the fridge and a big box of quinoa.
This was the result!- Chilli Non Carne
Not everyone wants to use minced beef or Quorn for a chilli, so here's a meat-free version that's proved a hit with even dedicated carnivores.
- Left-overs Pot Pie
This recipe was inspired by my dear friend Caroline P, an ex professional chef, who was describing to me her favourite way of using up savoury left-overs.
Do let us know if you try it. And if you want to use the left-overs without having to eat them immediately, these pies freeze really well.
- Lentil Dahl
This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost.
- Mary's Turnip Slithers
This simple idea was sent in by our friend Mary S, who made these for her grandson as an alternative for shop bought potato crisps. We love the way you think, Mary!
- Mushroom And Winter Veg Pie
This is a real winter warming treat. The flavour from the mushrooms makes the dish, so it’s important to get a variety of them, with strong flavours – no button mushrooms here, thank you…
- Pureed Swede With Cheesy Crust
Many people are put off by childhood memories of swede – often confused with turnip. Yet its yellow-orange flesh can be delicious. This recipe tops pureed swede with a crunchy cheese and seed crust, to add some variety and extra vitamins. Also works well with turnip, parsnip or celeriac.
- Root Vegetable 'Crumble' with Cheesy Topping
This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.
- Savoury Sauteed Pears and Turnips
We can almost hear the mass of eyebrows being raised!
But by the time you've finished reading the Method, we reckon you'll be convinced to give it a go.
- Winter Vegetable Minestrone Soup
Minestrone is a traditional, chunky soup, served with soup pasta. We often think of it as a summer dish, but with a little lateral thinking, you can create a soup that brightens up any winter’s day.
Got one? Send us your recipe!
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